Stovetop Rice Pudding

By Diane Prenatt
March 23, 2014
1 Comment
Stovetop Rice Pudding


Author Notes: I developed this porridge-y recipe to use up the rice that was left over from the stir-fries I always seemed to be making when my kids were little. (Easy Weekday Suppers!) They grew to like it so much, I'd make extra rice for supper to have some left over for breakfast. The texture will vary depending on whether you use white or brown rice, home-cooked or restaurant take-out. It's an adventure.Diane Prenatt

Serves: 4

Ingredients

  • 2 cups cooked white or brown rice
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons sugar, honey, or maple syrup
  • 1/4 cup raisins, currants, or other dried fruit
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1 short grating nutmeg

Directions

  1. Heat milk in medium heavy-bottomed saucepan over medium-high heat.
  2. Whisk in eggs until thoroughly blended.
  3. When it's just about to bubble, turn heat to medium-low and simmer until the mixture thickens , about 3 to 5 minutes, stirring occasionally.
  4. Add remaining ingredients and stir. Simmer another minute or two until heated through.
  5. Serve warm (although we've been known to eat this out of the refrigerator), as is. Also good with cooked apple slices and a dollop of plain yogurt.

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Reviews (1) Questions (0)

1 Comment

SophieL February 16, 2017
Really easy and really good! I tempered the beaten eggs with some of the warmed milk and even though I still had small lumps of cooked egg, it didn't matter at all when I stirred in the rice. My choice for dried fruit was calimyrna figs and I subbed the cinnamon and nutmeg with Penzey's Pie Spice, which added a bit of spice complexity with no effort. Great breakfast, but I can see this being a nice snack or dessert.