Creamy Rice Pudding!! Comfort Food at it’s Best!

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We had the Tandoori chicken drumsticks the other night for supper with rice, steamed broccoli and tomato salad.  Very yummy.   I made way too much rice and ended up with about 1 1/2 cups of cooked rice.  So rather than feed it to the dog or put it in the fridge where it gets forgotten and turns into a science experiment.  I decided to make creamy rice pudding.

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Michele’s Creamy Rice Pudding

1 1/2 cups of cooked rice

1/2 cup half and half cream

1 cup 2% milk

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2/3 cup golden raisins (the only ones my daughter Katie will eat…fussy girl)

1/3 cup of sugar

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1/2 tsp cinnamon

1/2 tsp grated orange peel

1 egg beaten

1/4 cup half and half cream

1 tsp vanilla

1 Tbsp butter

Preheat oven to 350 degrees F.  In the saucepan in which you cooked the rice, add cream and milk, sugar, cinnamon, orange peel and raisins.  Heat to a simmer.  Put lid on rice and place in the oven and cook for 25 minutes.  Once rice has absorbed the cream and milk, stir in the egg, cream and butter.  Stir very well until creamy and smooth.  Place in oven for a further 3 minutes with cover on.  Once done, take lid off and allow to cool.  This is good warm or put in the fridge and allowed to chill where it will thicken even more.

Hope you like this use of left-over cooked rice.  You can also make your rice from scratch.  Enjoy this comfort food.  Cheers, Michele