Wednesday, June 15, 2016

Leftover Makeover: Rice Pudding


Penny Leftover Makeover- Rice Pudding

Rice Pudding

4 cups leftover cooked rice(brown or white)
1 14 oz. can sweetened condensed milk(buy skim if desired)
1 14 oz. can skim milk(use condensed milk can to measure)
1/2 cup raisins, plumped in hot water and drained
3 eggs yolks, beaten
1/4 tsp. freshly grated nutmeg
1 tsp. vanilla extract

In large saucepan, heat rice, milks, and raisins over medium heat.
Stir frequently to prevent sticking. When heated add the beaten
yolks and stir constantly until thoroughly hot and slightly
thickened. Remove from heat, add flavorings, and
allow to stand. Serve warm, or chill and serve with whipped cream.

As a variation, I will omit raisins and nutmeg and add lemon zest.
The pudding will thicken upon standing.

I love the flavors of this cake, rather similar to a fruit cake
flavor. This is one that I served at all our Christmas dinners.
You'll find the family enjoys this cake far better than any
fruitcake however! I found the recipe in an old Betty Crocker
cookbook.

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