Friday, March 4, 2016

(left over rice) rice pudding

there is something so completely southing about warm rice pudding. i crave it whenever i'm run down or life feels like too much, and somehow it magically calms me from the inside out.

we seem to always have a container or two of left over rice in our fridge- remnants from the previous nights meals taking up room, so i went on a search for the perfect recipe to use up said rice AND fill that soul warming void i have been craving. even better is that this recipe use ingredients you would typically already have on hand.

enjoy! xo

(left over rice) rice pudding
adapted slightly from ella claire inspired blog

|| ingredients ||
1.5 cups cooked rice (i used a mix of brown and multigrain because that what i had in the fridge)
2 cups milk, divided (whole is best)
1/3 cup sugar
1/4 teaspoon sea salt
1 egg, beaten
2/3 cups raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
sprinkle of grated nutmeg

|| directions ||
in a medium saucepan, mix the cooked rice, 1 1/2 cups of the milk, sugar and salt. cook over medium heat, stirring occasionally, for 15 to 20 minutes until thick and creamy.

beat the egg into the remaining 1/2 cup of milk and slowly add to the pot (adding too quickly will cause the egg to cook and separate which makes for lumpy pudding). add raisins and cinnamon and cook for an additional 2-5 more minutes, stirring constantly until desired texture is reached. 

remove from heat. stir in the butter and vanilla and sprinkle with grated nutmeg. 

this pudding can be stored in the fridge, but it is best served immediately while warm.