Rice Pudding

Rice Pudding 

Rich and creamy this rice pudding is sure to be a hit! This is a commonly requested snack to be made on the weekends.

Ingredients:

1 1/2 cups of cooked rice ( its best when its leftover and cooled or cold!)

2 cups of whole milk (divided into 11/2  cup and 1/2 cup portions)

1/2 cup of sugar ( I use granulated but raw sugar will give it a much sweeter taste)

pinch of salt

1 large egg ( i let mine sit out from the time i start preparing to let it temper naturally , otherwise you need to temper it prior to adding so it does not cook improperly ) (egg is optional it does make the pudding a little creamier but is not required )

1 Tablespoon butter 

3/4 tsp vanilla extract ( or almond if you like )

1/8 tsp nutmeg

2 cinnamon sticks 

Cinnamon sugar mix ( or granulated cinnamon if you prefer

Optional Mix-ins

Raisins

chopped nuts

Chocolate chips

Directions:

In a sauce pan ( i choose the larger sized on out of my set) combine 1 1/2 cup milk, salt and sugar whisk together, add in the Cinnamon stick  and cooked rice.

Bring to a low boil over medium heat, cook uncovered stirring frequently for about 15-20 minuets or until thickens, stir frequently to prevent the rice from sticking to the pan.

In a medium bowl whisk the egg and remaining milk. (if you did not let your egg sit out at room temp then slowly add in about 1/2 cup of hot rice mixture to temper the egg) (if not using egg add just the milk at this step )

Slowly add the mixture back to the pan mixing in while you go (if using raisins add them in now and mix well)

Remove from heat mix in butter, nutmeg and vanilla in. (add in nuts now)  (if you are adding in chocolate chips adding to warm pudding they will melt, if you let pudding cool they will stay solid or only slightly melt)

Sprinkle top with cinnamon sugar mix 

Serve and enjoy hot or cold (we like it best when its in the fridge overnight and then we warm it up in a dish)

Keeps in the fridge around 4 days if there is any leftover