I had some left over rice from dinner that I wanted to use up rather than waste. This recipe comes from my sister-n-law Emily’s Grandpa Joe.
The recipe does not specify how much milk, sugar and vanilla to use so I guessed 3 cups milk, 1 teaspoon vanilla, 1/4 cup sugar and I substituted 1/2 teaspoon cinnamon for the nutmeg. Whole milk is preferred but all I had on hand was fat free and I used long grain Jasmine rice.
2 cups of cooked rice
2 eggs, beaten
1/4 tsp salt
Sugar, to sweeten
1/2 cup raisins
Mix rice and milk in a baking dish. Add the beaten eggs, salt and sugar. Add raisins, vanilla and nutmeg to taste. Bake in low oven until the egg mixture is done. 325 degrees for 1 hour.
For the stove top version: Mix the eggs, milk, salt and sugar in a sauce pan. Bring to a boil. Add rice, vanilla and cinnamon. Simmer 20 to 30 minutes until thick and creamy.
1/2 vanilla bean in the place of vanilla flavoring
Replace some of the milk with Coconut milk