I don't know why, but I've always liked the thought of rice pudding.....though I'm not sure I've ever had it before - until recently. As a kid I just really liked rice of any kind. Back then it was always white rice then, though now it is typically the brown, healthier variety.
I made this rice pudding recipe using leftover rice, after making the Cilantro Lime Rice I posted last week. It is a great way to use up the leftovers. My children liked the taste of it, but not the texture. They're kind of goofy sometimes.....like their daddy :)!! I put that because he doesn't read this blog! He only reads my devotional blog!
3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup dried cranberries (such as Craisins)
1 teaspoon vanilla extract
1 teaspoon cinnamon, divided (if desired)
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add dried cranberries and vanilla. Cook for 25 - 45 minutes until most of the liquid is absorbed. (Don't cook too high as milk will curdle.) Mix in 1/2 teaspoon of cinnamon, if desired. Spoon pudding into a serving dish and dust with remaining cinnamon, if desired. May serve chilled or at room temperature
I have been dying to try rice pudding but all the recipes seem to "fancy" for me asking for vanilla beans and rica they don't carry in my store. Pshaw! Who needs the fancy food bloggers. You ladies rock!
ReplyDeleteYeah, we're not the "fancy" recipe type :). Thanks for sharing your thoughts and hope you like it!
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