|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I can't think of a better way to use leftover cooked rice than this stovetop rice pudding recipe. It is pure comfort food in every bite. Rich and creamy, this rice pudding will warm you from the inside out.
Stovetop Rice Pudding: Preparation Tips
There are many different ways you can prepare rice pudding. Every country and region of the world seems to have their own variation using different spices and ingredients to add sweetness.
Although this recipe calls for whole milk, feel free to use skim milk or almond milk if you prefer. It won't be as rich, but the rice pudding will still taste good. For variety, try using sweetened dried cranberries or cherries in place of the raisins.
Indian rice pudding recipes call for long grain rice like Basmati and don't use egg or vanilla extract — instead coconut milk, sugar, cardamom and rose water are used. In traditional Chinese cooking, rice pudding has a gelatinous quality since it uses rice flour, wheat starch and red bean. Persian rice pudding is dairy free and uses rich aromatic saffron, cardamom, cinnamon, almonds and garnished with pistachios. The recipe below is nowhere near as exotic and can be made with any type of cooked white rice, but the addition of the egg adds a rich creaminess that you can't get in any other recipe. It's a simple and quick recipe that can be made in a few short steps.
- 2 cups whole milk, divided
- 1-1/2 cups cooked rice
- 1/3 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons butter
- 1 teaspoons vanilla extract
- 1/2 teaspoons ground cinnamon
- 1/2 cup raisins
Place 1-1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm until bubbles start to form around the edges, keep watching the stove — if the milk starts to boil, turn the heat down before it boils over.
Add the cooked rice and sugar, and turn the heat down to medium low. Let the rice pudding simmer, covered, for 15-20 minutes.
Stir in the remaining milk, the beaten egg, butter, vanilla, cinnamon and raisins. Cook for several minutes, stirring constantly, until the rice pudding thickens.
Garnish with a sprinkle of cinnamon and serve immediately.
This dish is delicious the next day too, for this reason I always make double batches. You may want to add another 1/2 cup of milk before transferring the pudding to the fridge, as the rice continues soaking up liquids throughout the time it's in the fridge.
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