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Rice Pudding with leftover rice

Came out pretty good.



Ingredients:
1.5 Cups cooked rice
1.5 cups milk, divided
1/8 tsp salt (because my rice is cooked with salt. If you don't use salt when cooking rice, increase this to 1/4 tsp for the pudding)
1-1/3 cup Craisins (see notes below)
1 egg
1/3 cup sugar
1 Tbsp butter
vanilla extract
cinnamon

Combine rice, 1 cup of milk, and salt in a saucepan over medium heat. Cook and stir until thick and creamy. (I found this a little hard to get to, the rice by itself doesn't contribute any real thickening.) Or, about 15-20 minutes.

Meanwhile, beat the egg into the remaining 1/2 cup milk and add the craisins to it. Stir occasionally while the rice/milk cooks.

Add sugar and milk/egg/craisins to rice/milk and keep stirring. Maybe 3-5 minutes depending on the heat. Should thicken up, but after 5 minutes max, remove from heat, added butter, a splash of vanilla and a good dash of cinnamon. Stir it all in together.

Some thoughts: I could probably cut back the craisins to 1 cup, easy. I like them a lot, but 1-1/3 cups was a lot of craisins. Maybe even down to 2/3 cup.

The taste was fantastic. Just enough of the vanilla and cinnamon. No need to top with anything else. That said, maybe some toasted nuts next time, for crunch and (of course) nutty flavor?

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