I have never made Rice Pudding. Ever.
My Mom used to make it, when I was a kid. I believe she made it in the oven, if I am not mistaken.
It was good and creamy and it was the only way we could get it, growing up.
Now days, they have it in supermarkets.
There is a story to this post. Last week we shot a production called "Full Frame".
They do multiple episodes over a 4 day period of time.
We get coffee service each day, for the crew.
Each day we got a quart of half and half and a quart of 2% milk.
On the first day, I grabbed the milk because it was not even open yet. It was sitting in ice still, so I thought it would be OK to drink.
At the end of the week, we had 7 containers of milk and creamer and since I had just brought in our normal half and half for the office, I just took it right back home, at the end of the day. Now I had my own 1%, the quart of 2% and the quart of half and half. What to do with expiration dates coming up this week?
My husband, getting tired of seeing all this milk in my fridge, suggested Rice Pudding.
So I looked for a recipe which used already cooked rice. It ended up being made on the stove top, instead of the oven.
Even though I had my doubts (in regard to burning the rice and milk) I went for it.
I ended up doubling the recipe, since I really needed to get rid of the milk.
15 minutes later, rice pudding like mom used to make.
Simple and very creamy and good. Mine mostly was made with the 1%, though I did put in a little of the half and half and some of the 2% at the very end.
I had to make sure the 2% was still good, since it was on expiration and it had not been opened yet. It was fine, by the way.
Yum.
Here is the recipe from All Recipes.
Rice Pudding
Ingredients
1 1/2 cups cooked rice
2 cups milk, divided
1/4 teaspoon salt
2/3 cup golden raisins (optional)
1 egg, beaten
1/3 cup white sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
Shake cinnamon on top, if desired.
Directions
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.