Rice Pudding

Rice Pudding

Committee meeting working lunch, 3/22/12

Rice pudding is a cheap and simple dessert, plus, it’s a good way to use up leftover rice. Using brown rice is a great way to work whole grains into your diet.

  • 2 cups cooked rice, white or brown, any variety (leftovers is ideal)
  • 3 cups milk
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ½ cup raisins, optional

Combine all ingredients except raisins (if using) in a large pot. Bring to a boil, then reduce heat to a simmer and cook until the pudding is thickened and much of the milk has been absorbed into the rice, about 30 minutes.

Serve warm, room temperature, or cool. Top with raisins, if desired.

Yield: 6 servings

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