You Have to Try This Rice Pudding!
Prep Time: 0 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Description:
WOW!!! This is truly the best rice pudding recipe I’ve ever tried, and I stumbled upon it on the Food Network. It’s a delightful twist on traditional rice pudding, allowing you to utilize leftover rice—no need to cook fresh! You can opt for regular sweetened condensed milk, but if you prefer, the fat-free version lets you indulge guilt-free. I was amazed at how simple it was to prepare, and the taste is simply divine. Trust me, you must make this!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 cup |
| Sweetened condensed milk | 1/2 cup |
| Butter | 1 tablespoon |
| Raisins | 1 cup |
| Vanilla extract | 1 teaspoon |
| Ground nutmeg | 1-2 pinches |
| Salt | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 538.2 kcal |
| Total Fat | 20.3 g |
| Saturated Fat | 12.8 g |
| Cholesterol | 64.3 mg |
| Sodium | 500.6 mg |
| Carbohydrates | 81.8 g |
| Dietary Fiber | 0.7 g |
| Sugars | 64.9 g |
| Protein | 9.6 g |
Instructions
- Begin by placing your cooked rice in the top portion of a double boiler.
- Set the top over a pot of simmering water to create a gentle steam.
- Stir in the sweetened condensed milk, butter, and raisins, ensuring everything is well combined.
- Allow the mixture to cook, stirring frequently, until the pudding thickens slightly—this should take about 20 minutes.
- Once thickened, remove from heat and stir in the vanilla extract and ground nutmeg for added flavor.
- You can choose to refrigerate the pudding for later or enjoy it warm right away.
- (If there’s any left by the time you finish, that is!)
This rice pudding is sure to be a hit, whether you serve it warm or cold. Enjoy the creamy, sweet goodness!
