After a very long week preparing for & working our pop up shop, I was in no physical mood to cook. So we ordered some Chinese food (I was craving some good General Tso's chicken) and called it a day. But did you ever notice there is always so much leftover white rice when you do that? Most people throw it out. Not me. I fulfilled another craving I was having... a little something sweet: rice pudding.
I've tweaked this recipe that I based on a number of ones that I have discovered on the internet. It's not too sweet, the texture is just right and it is ridiculously yummy. Rice pudding was one of my Grandpa's favorite desserts and we would always eat it cold with a dash of cinnamon and sometimes some fresh whipped cream. This recipe is actually even better a wee bit warm especially on a cold, snowy winter's day like today. Grandpa would definitely approve and probably eat the whole batch LOL.
It is super easy to make and I hope you enjoy it!
Creamy Rice Pudding
1 1/2 c cooked white rice
2 cups of whole milk (separated into 1 1/2 c and 1/2 c)
1 large egg beaten
1/3 c granluated sugar
1/4 tsp salt
1 tsp vanilla bean paste
1 Tbsp softened butter
In a heavy bottomed pot, add rice, 1 1/2 c milk and salt. Stir over medium heat until thick- about 10-15 minutes. Do not let it boil. Next add remaining milk, sugar and egg. Stir until thick and cooked- about 3-4 minutes. Take off the heat. Stir in vanilla paste and butter. Let cool. You can serve slightly warm with a dash of cinnamon or chill completely and serve with your favorite fruit compote and fresh whipped cream.