THE BEST RICE PUDDING !

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The Best Rice Pudding ! image

Left over rice never had it so good ! This creamy pudding is the perfect way to use up the extra white rice from Chinese take-out or from tonight's supper, and delicious enough to make you cook some up fresh, just so you can have this for dessert! Tastes great warm or cold--Enjoy!!

Provided by TGirl

Categories     Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups white rice, cooked
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 1/2 cups milk, 2% or whole, do not use skim or 1%
2 egg yolks
1/2 teaspoon vanilla

Steps:

  • In large bowl, combine sugar, salt, cornstarch and nutmeg.
  • Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
  • Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
  • Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
  • Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.

Nutrition Facts : Calories 323.7, Fat 5.4, SaturatedFat 2.9, Cholesterol 69.6, Sodium 249.6, Carbohydrate 60.7, Fiber 1.3, Sugar 16.7, Protein 7.3

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