Rice Pudding Made with Leftover Rice


Serves: 4

This is a delicious classic that's a nice way to use up leftover rice. We also like to dress it up with English toffee bits, chocolate and toasted coconut.

Dovetailing Tip: Use the leftover rice from Meal 3. Top with English Toffee chips, mini chocolate chips, and toasted flaked coconut.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients:

1 to 2 cup cooked long grain rice (white or brown)
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
whipped cream, optional

Directions:

In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired. Yield: 4 servings.

Toffee Rice Pudding: Combine 3 tablespoons each English toffee bits, miniature semisweet chocolate and toasted flaked coconut. Place half of the rice pudding in 4 individual dessert dish and top with half the toffee mixture. Repeat layers.

Source: tasteofhome.com



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