Creamy Rice Pudding

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Creamy Rice Pudding

Makes about 6 servings

 

1 1/2 cups cooked rice

2 cups milk, divided

1/4 teaspoon salt

1/3 cup raisins or craisins (optional)

1 egg, beaten

1/3 cup white sugar

1 tablespoon butter

1/2 teaspoon vanilla extract

Cinnamon

 

Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat

Cook and stir until thick and creamy, 10-15 minutes

Stir remaining 1/2 cup milk, raisins or craisins, beaten egg, and white sugar into the rice mixture

Stirring continually, continue cooking until egg is set, 2 to 3 minutes

Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Let cook and sprinkle with cinnamon before serving

 

* This is a great way to use up leftover rice from dinner or take out

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