Today is a rice pudding day! Why? I’m not really sure. Oh well. Here’s a great recipe that uses a brown rice blend. A little more healthy than the traditional white rice kind. And you can eat it for breakfast if you want! Yum!
Rice Pudding
Scale
Ingredients
- 2 cups cooked rice (this is a great way to use up rice from last night’s dinner)
- 1/2 cup sugar
- 2 cups milk (the higher the % fat (the creamier it is))
- 1 tsp vanilla
- 1/2 cup raisins (optional)
- 1/2 tsp cinnamon
Instructions
- With a fork, combine rice, sugar, milk, vanilla and raisins in an oven-proof dish.
- Bake at 350 degrees for 1 – 1 1/4 hours.
- Serve warm or cold, with cream!
Just a delicious, simple dessert. Sweet, creamy & delish!
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| I’ve had a few questions about this plate – it’s from Crate & Barrel! |
Have a delicious day!
8 Comments
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March 5, 2011 at 8:35 PMThis would be good for breakfast…I will have to give it a try!
Heather
March 5, 2011 at 10:55 PMI grew up eating something just like this! Thanks for posting..I know what I am having for breakfast tommorow!
Megan
March 6, 2011 at 2:39 PMI love your yellow dish.
megan
craftycpa.blogspot.com
allison:)
March 6, 2011 at 4:33 PMI love love love your dishes!!!!!
Shannon
March 6, 2011 at 5:40 PMI have never tried rice pudding. It looks great, and so does that lemon cake on simple as that! Great recipes!
Conni
March 6, 2011 at 5:45 PMoh, I think rice pudding would be good for desert tonight, thanks for the nudge, lol.
Yours looks great, I use my husbands grammas recipe.
Visiting fro The Simple Things, thanks for sharing
Kristen
March 10, 2011 at 2:49 PMThanks for reminding me of my favorite childhood recipe. Lucky for me, we have leftover rice in the fridge!!
Kristen
http://www.decoratingdiy.blogspot.com
Miz Helen
March 10, 2011 at 9:14 PMHi Jo Anna,
Your Rice Pudding looks delicious. It looks so creamy and comforting. Thank you so much for sharing with Full Plate Thursday and please come back!