At a recent dinner function, I noticed that we had a number of leftovers at the end of the evening. As we packed up, no one claimed the rice so I had a lovely idea, rice pudding.
It is getting warm this time of year and rice pudding can be served warm or cold. While a close relative of bread pudding, it is not as heavy and can actually be quite refreshing as a cold dessert.
I know that this is another one those dishes that has a hundred variations. I have to admit to being very simple, my favorite version might just be the easiest.
2 cups of cooked white rice
2 cups of milk
1/2 cup of sugar
2 eggs – beaten
1 tsp. vanilla
1/4 ground cinnamon
That really is it. Basically, mix it all together in a bowl. Make sure to get the sugar and cinnamon thoroughly mixed in. Pour it all into a 9 x 12 glass baking dish or similarly sized casserole dish. Bake for about 45 minutes at 350 f.. Check the center with a sharp knife or a toothpick. If it comes out clean, you are done. Let it cool and serve with whipped cream if desired.
The Cooking Today Show 