It was surprisingly difficult to find a rice pudding recipe that called for cooked rice – I finally used this one and this one to establish proportions, then improvised. I’ll definitely be making this again – the boys loved it.
makes . . . a lot – at least 10 servings
4 cups plain cooked rice
4 cups milk
4 eggs, beaten
1 cup sugar
1/2 cup raisins
1/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Combine all of the ingredients in large saucepan over medium heat, stirring well to break up any large clumps of rice. Cook for 20 minutes, or until mixture comes to a simmer. Reduce heat and simmer on low for 10 minutes, or until mixture is the desired consistency.
Note: The next time I’ll use brown sugar instead of white sugar – I think it will give it a richer taste with more depth. The white sugar was kind of one-dimensional. I also think you could probably reduce the eggs to 3 or even 2 without any loss in texture.
Note 2: I highly recommend a flat whisk like this one*by Oxo (which is my favorite brand because almost everything they make can go in the dishwasher, including this flat whisk). Because of their shape, flat whisks can get into the edges of a pan, which is key when you’re making something like pudding or cheese sauce that’s thick and wants to stick to the pan.