Thursday, September 4, 2014

Super Simple Rice Pudding

Rice Pudding.

The only exposure I had to rice pudding as a child was in the children's book "The Poky Little Puppy", where he eats the entire dish of rice pudding and gets sent to bed.  That's it.  I knew it was pudding, and I knew it contained rice.

My first taste of rice pudding came when I went to Salt Lake with a couple of my girlfriends in December of 2007, and I was completely taken with the sweet, creamy dessert.  Where had it been all my life?!

I actually ended up working at the restaurant that served the rice pudding for the next 3 years, but since leaving that employment, I have had to find other ways to get my rice pudding fix.  At first, I would buy the Kozy Shack pudding from the store, but I soon learned that I could make it myself, and have it taste even better than the packaged pudding.

So, look no further for a delicious dessert!

Super Simple Rice Pudding


1 1/2 c. rice (cooked)
2 c. milk (divided)
1/3 c. sugar
1/4 tsp salt
1 egg
1 Tbs butter
1 tsp vanilla


In a saucepan over medium heat, combine rice, sugar, salt, and 1 1/2 cups of the milk. Cook 15-20 minutes or until thick and creamy. Beat the egg in the measuring cup with the remaining 1/2 cup milk and add to the saucepan, cook an additional 2 minutes, stirring constantly.

Remove from heat and stir in butter and vanilla.

You can eat this hot (how Bruce likes it) or cold (how I like it), it is delectable either way.

You can add a sprinkle of cinnamon, add fruit, or raisins (though why you'd ruin it with raisins is beyond me...)


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