Quick and easy, and I usually have all the ingredients on-hand in case I need to “use up” some leftover rice (which I almost always have after making a meal that includes rice, because I make a big batch so I have leftovers).

Ingredients

• 3-4 Cups cooked rice
• 1½ Cup milk (or 1 14oz can lite Coconut milk)
• 1 (14 oz) can sweetened condensed milk (sweetened condensed coconut milk works)
• 1 tsp vanilla extract
• 1 egg (you really only need the yolk, but what do you do with one egg white at that point?)

Directions

• Rice, milk, and sweetened condensed milk all go in a pan on low heat.
• While that warms, beat the egg and vanilla and set aside.
• Stir rice and milk frequently.
• When milk comes to a simmer, spoon about ¼ cup of milk into the egg, whisking continually until mixed, then pour back into the pan, stirring until it's all mixed.
• Lower heat and stir for another 5-10 minutes until pudding is almost as thick as you'd like. It will thicken more as it cools.
• Serve hot. Or cool. Or cold.

Notes

• If you don't eat it all immediately, you can also take leftover cold rice pudding, shape it into patties, coat it with batter, and pan-fry it to have delicious fried treats.

#recipe #dessert #rice

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