Rice pudding is probably my mom’s favorite dessert. For some reason, whenever we see it on a menu she instantly exclaims “I loooove rice pudding!” Because of her unexplainable love for this dessert, I sometimes randomly make it in the middle of the week. It’s homey and helps with relaxing after a long day at work. I use plain leftover rice from the night before. Add some dried fruits if you’d like…but at my house, we prefer just the creamy rice!
2 cups cooked rice
3 cups milk
¼ teaspoon salt
1/3 cup sugar
2 tablespoons sugar
¼ teaspoon cinnamon
Dash of nutmeg
1 ½ tablespoon butter
1 teaspoon vanilla
In a saucepan over medium-low heat, add the cooked rice, 2 cups of the milk, and salt. Simmer for 20 minutes, stirring every 2-3 minutes. About 15 minutes into the cooking process, add the sugar. Stir to incorporate into the creamy rice.
While the rice and milk simmers…in a separate bowl add the egg, 1 cup of milk, cinnamon, and nutmeg. Whisk to thoroughly combine. Add this mixture to the saucepan and quickly whisk to incorporate. It will seem a runny at first, but don’t worry; it will thicken up as it cooks. Decrease heat to low and stir consistently for 10-12 minutes.
Remove from heat before adding butter and vanilla. Stir until butter is melted.
You can serve this warm or cold.