Ingredients
- Cooked White Rice: 1 cup
- Milk: 4 cups
- Sugar: 1/2 cup
- Butter: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Raisins (optional): 1/4 cup
Instructions
- Step 1: In a medium saucepan, combine the cooked rice, milk, sugar, and butter.
- Step 2: Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.
- Step 3: Reduce heat to low and continue to simmer for 30-40 minutes, or until the pudding has thickened to your desired consistency, stirring occasionally.
- Step 4: Remove from heat and stir in the vanilla extract and raisins (if using).
- Step 5: Sprinkle with ground cinnamon and serve warm or chilled.
Notes
- Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
- Gently reheat rice pudding on the stovetop over low heat, adding a splash of milk if needed to restore its creamy consistency.
- Serve warm rice pudding with a dollop of whipped cream and a sprinkle of nutmeg for extra indulgence.
- For a richer flavor, try browning the butter slightly before adding the other ingredients in Step 1.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American