Spiced Rice Pudding
by Rie McClenny • featured in 6 Ways To Use Leftover Rice
Under 30 min
Inspired by allrecipes.com
Under 30 min
Ingredients
for 4 servings
-
2 cups rice, cooked (460 g) -
3 cups milk, divided (710 mL) -
¼ cup sugar (50 g) - salt, to taste
- 1 egg
-
¼ teaspoon nutmeg -
¼ teaspoon ground cinnamon
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Preparation
- In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
- In a small bowl, combine remaining milk and the egg. Whisk well.
- Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
- Add the nutmeg and cinnamon, and mix well.
- Enjoy!
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Tips
-
def.not.maya
Many of the ingredients are unnecessary to make this dish.
2018-07-25T03:17:15Z Helpful (17) -
chocolate_karma
I halfed the recipe, and left out the egg. I also added way more than a quarter of a teaspoon of spices, and it tasted beautiful.
2018-07-24T02:08:13Z Helpful (17) -
Anya Simsic
When you make this, definitely make sure you are using the right amount of rice, or else it will become totally liquid-ey, and you will have to use a strainer to get some of the liquid out. That’s what I had to do. Other than that, it’s a good recipe.
2018-07-18T01:37:21Z Helpful (15) -
shunnybunny
Very good! Most homemade puddings use the ingredients listed, the egg adds to the thickness so I’d make sure to add it correctly. To make it even creamier, I used a cup of heavy cream!
2018-08-02T22:45:04Z Helpful (10)
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