Cat Cora uses leftover cooked rice to make a delicious roasted cinnamon rice pudding that is the ultimate comfort food.
5m
PREP TIME
25m
COOK TIME
226
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
- 2 1/2 cups whole milk
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1 to 2 teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon
- 1/2 cup sugar
- 2 teaspoons grated lemon peel
- 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 egg, lightly beaten
- 2 cups cooked white rice
- 2 teaspoons butter
INSTRUCTIONS
- 1 Bring milk, vanilla and roasted cinnamon to simmer in medium saucepan on medium heat. Stir in sugar, lemon peel and sea salt. Remove from heat. Gradually whisk 1/2 cup of the milk mixture into beaten egg. Add egg mixture to remaining milk mixture in saucepan, whisking constantly until well blended
- 2 Stir in rice. Cook on low heat 20 minutes or until mixture begins to thicken, stirring constantly. Stir in butter. Pour rice pudding into large bowl. (Rice pudding will thicken as it cools.) Place plastic wrap directly on surface of rice pudding. Cool slightly
- 3 Serve warm. Or, refrigerate 3 hours or overnight until well chilled. Sprinkle each serving with additional roasted cinnamon, if desired
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