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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Left over rice never had it so good ! This creamy pudding is the perfect way to use up the extra white rice from Chinese take-out or from tonight's supper, and delicious enough to make you cook some up fresh, just so you can have this for dessert! Tastes great warm or cold-Enjoy!! Ingredients:
1 1/2 cups white rice, cooked |
1/2 cup sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
2 1/2 cups milk, 2% or whole, do not use skim or 1 |
2 egg yolks |
1/2 teaspoon vanilla |
Directions:
1. In large bowl, combine sugar, salt, cornstarch and nutmeg.
2. Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
3. Add cooked rice, and pour into a 1 and 1/2 quart baking dish-you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
4. Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
5. Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.
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