Rice Pudding With Cooked Rice
A baked rice pudding efficiently transforms leftover cooked rice into a sweet breakfast or dessert.
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Instructions
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Preheat the oven to 300 F.
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Heat 2 cups milk and 1 cup cooked rice in a medium saucepan over medium-low heat, stirring frequently, until simmering.
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In a separate bowl, whisk together 2 large eggs, 1/4 cup sugar, and 1/2 teaspoon vanilla extract.
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Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper it. Add this entire egg mixture to the saucepan, stirring constantly, and cook until thickened to 175-180 F.
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Stir in 1/2 teaspoon cinnamon and 1/3 cup raisins.
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Pour the mixture into an 8x8-inch baking dish and bake for 25 to 35 minutes, or until the desired firmness is achieved.
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Cool slightly before serving.