Rice pudding is a favorite at our house. I know some people could take or leave it, but it is a breakfast or dessert that my family loves—no matter the time of year. Anytime I have extra rice on hand, I love to whip up a batch of rice pudding to have in the fridge for a snack, a quick breakfast or a light dessert. You can adjust the amount of sugar you use in this recipe, depending how you serve this. If I am serving it for breakfast, I cut the sugar down quite a bit. If it’s dessert, I use the whole amount for a nice, rich treat. You can even serve this with whipping cream for something extra special ;) Hope you enjoy!
Here are some of our other rice pudding recipes in case you want to switch up the flavors:
Easy Creamy Rice Pudding
2-3 c. cooked rice (brown or white will do--whatever day old rice you have around will work)
1 1/2 t. nutmeg
3/4-1 c. sugar (depending how sweet you like it)
2 t. vanilla extract
1/2 t. salt
1 1/2 t. cinnamon
1 c. raisins (optional)
4 c. water (or 4 cups milk instead of the water and dry powdered milk)
1 c. dry non instant powdered milk
In a saucepan, combine the sugar, nutmeg, cinnamon, and powdered milk together until combined. Add the 4 c. of hot water (from the tap) to the pan and bring mixture to a low boil on medium heat. Do not boil on a high temperature or you could burn the mixture. Simmer on low for 5-10 minutes or until mixture begins to thicken. Once the mixture is combined, add the cooked rice to the pan and stir. In a small bowl, beat the eggs and then slowly temper the eggs with some of the hot rice mixture. Once the eggs have been warmed through, add them to the rice pudding and mix continually for another 3-5 minutes. The eggs will thicken the pudding as you continue to simmer. Add the vanilla and stir the pudding. Once the pudding is to your desired thickness, you can serve warm or cold with whipped cream. Garnish with a dash of nutmeg.