Creamy Rice Pudding with Cooked Rice: A Comforting Classic
Rice pudding is one of those timeless desserts loved by many across the globe. Creamy, sweet, and satisfying, this warming dish brings a touch of nostalgia to the table. And the best part? It’s even better when made with leftover cooked rice! It’s time to put those leftovers to delicious use and whip up this comforting classic.
- 2 cups cooked rice (white or brown)
- 2 cups milk (whole, almond, soy, or any other kind)
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- ½ cup raisins (optional)
1. In a large saucepan, combine the cooked rice, milk, sugar, and salt. Cook over medium-low heat, stirring frequently, until the mixture thickens and begins to bubble gently. This will take about 15-20 minutes.
2. In a small bowl, whisk together the cinnamon, nutmeg, and beaten eggs. Slowly add half a cup of the hot rice mixture to the egg mixture, whisking continuously. This will temper the eggs, preventing them from scrambling when added to the hot mixture.
3. Once the egg mixture is tempered, slowly pour it back into the saucepan with the rice, whisking well to combine. Continue cooking for about 2 more minutes, or until the mixture thickens further.
4. Remove the saucepan from heat and stir in the vanilla extract. Fold in the raisins if desired.
5. Transfer the rice pudding to a serving bowl or individual dishes. If you prefer a skinless rice pudding, press a piece of plastic wrap directly onto the surface. Allow the pudding to cool slightly and then refrigerate until chilled or serve warm.
History and Curiosities
Rice pudding has a rich and varied history, dating back to ancient times across many different cultures. While there are countless versions of this dish, with the main ingredients differing from one culture to another, they all share their love for this comforting dessert.
The ancient Romans were among the first to enjoy rice pudding, made of rice, honey, and various spices. The recipe then spread to medieval Europe, where it evolved into the dish we know today with the addition of milk and sugar.
Tom’s 19th-century recipe book, “Rice Puddings in the Modern Style,” features a staggering 111 different versions of rice pudding recipes, illustrating its immense popularity. Today, rice pudding remains a beloved classic in many countries, with recipes reflecting the tastes and traditions of the people who make it.
And there you have it! Your creamy rice pudding with cooked rice is a delicious reminder of the historical legacy that this humble dessert carries. Whether served warm or cold, this delightful dish is a comforting classic that’s perfect for sharing with family and friends, or to simply enjoy on your own for a moment of sweet satisfaction.