Yesterday I posted the recipe for Flounder with Lemon and Dill -sort of. If you read yesterday’s post, you’ll see what I mean. Anyway…the recipe is served on a bed of white rice, which we often have left over. If we have at least 1 1/2 cups of it left over, that’s enough to make Rice Pudding, which is one of my favorite wintertime desserts.
Rice Pudding, like tapioca, bread pudding, grape nut pudding and the like, are the type of dessert that you either love them or hate them. I happen to love puddings of all types, including this one.
The recipe is simple and like most puddings, the hardest thing is standing there stirring the pudding until it thickens. I read a book while I stir. We’ve had this recipe a while, but I’m not sure where we got it from. I have it written on a little piece of notebook paper, so I apologize in advance for not giving credit to someone, somewhere.
Combine 1 1/2 cups of cooked rice with 1 1/2 cups of milk, 1/3 cup white sugar and 1/4 tsp. salt.
Cook over medium heat until thick and creamy, about 15-20 minutes.
Stir in 1/2 cup of milk, one beaten egg and 2/3 cup of raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat and stir in one tablespoon butter and 1/2 tsp. vanilla.
Serve warm with whipped cream.
I don’t like whipped cream so I eat it without, but the rest of my family enjoys it with whipped cream on top.
The next time you make white rice for a side dish, throw in enough for extras so that you can try out this yummy recipe! It warms your soul on a cold night!