LEFTOVER RICE PUDDING
This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.
Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
"LEFTOVER" RICE PUDDING
Serve this while still hot, or refigerate for several hours and enjoy cold. Both are yummy!
Provided by Paige Butler
Categories Puddings
Time 35m
Number Of Ingredients 6
Steps:
- 1. There are no definite measurements for this recipe, so here is what you do: However much rice you have, add that much milk plus one cup. (2 c rice, 3 c milk)
- 2. Then stir in about a half cup of vanilla coffee creamer (I have a recipe for some homemade coffee creamer on here, too) Add the salt and cinnamon. Simmer for about 30 minutes until thickened, stirring often to prevent scorching.
- 3. Top with cinnamon, enjoy hot or cold
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
(LEFTOVER) RICE PUDDING
Make and share this (Leftover) Rice Pudding recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan.
- Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
- Put into dessert cups and chill until ready to eat.
RICE PUDDING FROM LEFTOVER RICE
good way to use up leftover rice! shorter grains give creamier results but basmati and jasmine can work too. you can leave out the eggs for a less rich version.
Provided by newmama
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- bring rice, milk, cream and sugar to a boil.
- simmer 15 minutes stirring occasionally.
- stir in vanilla, cinnamon and raisins.
- cook until thick and creamy.
- tip: if you stir a lot at the end it will be creamier!
- turn off heat and stir in egg yolks.
- serve warm or chilled, i prefer chilled with this recipe.
LEFTOVER RICE - PUDDING
What to do with leftover Chinese takeout - and made with NO eggs. AND you can make this if the rice goes hard... just takes longer. I place it back in the rice container.
Provided by plove53
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Sprinkle on cinnamon.
Nutrition Facts : Calories 333.1, Fat 6.2, SaturatedFat 3.5, Cholesterol 18.3, Sodium 117.8, Carbohydrate 60.8, Fiber 0.5, Sugar 34.3, Protein 8
STOVE TOP RICE PUDDING FROM LEFTOVER RICE
My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!
Provided by Caretta
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine all dry ingredients.
- Slowly whisk in milk till well blended. Put saucepan over medium heat.
- Add Butter and vanilla.
- Whisk or stir until mixture thickens.
- Remove from heat and add brown sugar and splenda packets to desired sweetness.
- Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!
Nutrition Facts : Calories 404.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 91.4, Carbohydrate 75.7, Fiber 1.3, Sugar 21.4, Protein 7.9
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