A quick, small batch, stovetop version of creamy rice pudding with raisins, made using leftover cooked rice.
Stovetop Rice Pudding
We eat a lot of rice here in the Deep South, more so than potatoes I'd say, although we do eat our fair share of those too. Since rice is grown all over the south though, including Arkansas, here in the Delta regions of Mississippi and over in Louisiana, chances are there is always some leftover rice around.
Storing rice can be a challenge because even rice that is tightly sealed tends to harden in the refrigerator. This is off-putting to some folks so they don't even save leftover rice. They pitch it. Don't do that!
Rice will reconstitute nicely by steaming in the microwave, loosely covered and with the tiniest splash of water, so it often finds it's way into soups, stews and gumbos. Somewhere along the line, like with leftover bread and bread pudding, somebody figured out that if you added a little sugar to leftover rice, it made a nice sweet treat too.
Creole Calas, a near lost south Louisiana classic, is a rice fritter, made with cooked rice, yeast, sugar, cinnamon and nutmeg and fried. They are delicious little puffs of dough. Another old school favorite is rice pudding, but frankly, most recipes are written in large batches and are slow baked, resulting in a beautiful, fluffy souffle, comforting and impressive, with enough for a dinner crowd.
Sometimes a gal just wants a little taste of rice pudding though! This stovetop version suits me just fine for that, especially since I'm the only one in the house that eats it. My apologies for the harshness of the photos. First, it's really hard to take a photo of white stuff! Second, I ain't no photographer y'all. I'm just a home cook, sharing my recipes here. Sometimes the photos are pretty, sometimes, not so much.
Here's how I make my stovetop, small batch of rice pudding. As always, the full recipe with the ingredients list and measurements is further down the page past the photos. Just swipe or scroll to get there!
Combine the cooked rice, 1 cup of the milk, sugar and salt. Cook over medium heat until thick and creamy, about 10 to 15 minutes.
Beat egg into remaining 1/2 cup milk, slowly add to rice mixture.
Add cinnamon, nutmeg and raisins; cook over medium, about 5 minutes more, stirring constantly.
Remove from heat and stir in butter and vanilla. Spoon into dessert cups or ramekins and enjoy! May be served hot, at room temperature or chilled.
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