As you all know, asians always have rice in their meals. My mom usually cooks a ton of rice, resulting in lots of leftovers. She will normally cook the leftovers as fried rice for breakfast. But not this morning. I turned those leftovers into rice pudding.
I’ve actually never had rice puddings before, until it was introduced to my by my boyfriend’s mother. At first glance I was like, what sort of grandma food is this??? It’s all mushy! And rice soaked in milk!?!?!? That’s an odd one! Until one winter day I gave it a try. A warm mixture of creamy and sweet. And of course you have the chewiness of the rice. Since that day, I started making my own rice pudding. It’s easy, it’s quick, it’s sweet and creamy. What more can you ask for?
1/2 cup uncooked white rice
1 1/4 cups whole milk, divided into 1 cup and 1/4 cup
1/4 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1 teaspoon vanilla extract
A dash of cinnamon (optional)
1. Bring 1 cup of water to boil in a medium saucepan, add rice and stir. Reduce heat to low, cover and simmer for 20 minutes, or until rice is cooked.
2. Add 1 cup of the milk you’ve set aside, sugar and salt to the saucepan. Cook over medium-low heat 15-20 minutes. The mixture should look thick and creamy.
3. Stir in leftover 1/4 cup of milk, and beaten egg. Cook two more minutes, stirring constantly.
4. Remove from heat. Stir in butter and vanilla, and some cinnamon (or other spices) if you’d like.
This is a great dessert to have especially in rainy days, or cold weather. While you sit around with your family, it adds on the warmth and the sweetness to the atmosphere.