Ingredients
-
1 1/2
-
1/2
-
1
-
1/2
-
1/4
-
2 1/2
-
2
-
1/2
-
-
-
-
-
-
-
Directions
The Best Rice Pudding !,Left over rice never had it so good ! This creamy pudding is the perfect way to use up the extra white rice from Chinese take-out or from tonight’s supper, and delicious enough to make you cook some up fresh, just so you can have this for dessert! Tastes great warm or cold–Enjoy!!,This rice pudding tasted really good. I’m only giving it 4 stars because I was expecting it to be more creamy. I will definately make this again. Thank you for sharing.,The first time I made this pudding I loved the taste but it seemed too dry. This time I cooked it for 15 minutes less, gave it a final stir and covered it with plastic wrap as it cooled to keep in the moisture. Very nice.
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Steps
|
1
Done
|
In Large Bowl, Combine Sugar, Salt, Cornstarch and Nutmeg. |
|
2
Done
|
Add Milk, Egg Yolks, and Vanilla, Using Wire Whisk to Beat Until Smooth. |
|
3
Done
|
Add Cooked Rice, and Pour Into a 1 and 1/2 Quart Baking Dish--You Can Also Use a 9 X 9 Square Baking Dish, but You'll Need to Decrease the Cooking Time by at Least 15 Minutes, If not More, So Check Carefully After the First Hour. |
|
4
Done
|
Place Baking Dish Into Larger Pan, and Pour Hot Water Into Outer Pan to Create a 1 Inch Deep Water Bath. |
|
5
Done
|
Bake at 350 Degrees, Stirring Occasionally, For 1 1/2 Hours, or Until Pudding Is Creamy and Milk Is Absorbed. |
