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6:39 PM
otakuphy
Whenever my fridge is nearing emptiness and the craving for sugary substances is upon me, I find myself almost always having just enough leftover ingredients for rice pudding. In this particular case I doubled the recipe as I thought that a measly 4 serving size batch wasn't going to cut it. I was pleasantly surprised when J and I had enough for a full 3-day pudding feast.
The following recipe is in its original form for a 4 serving size portion. I left the raisins out of the batch as whole and added them on a per serving basis.
Recipe (Source: All Recipes)
3/4 cup uncooked white rice (I used sushi rice)
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
-Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
-In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
