We're at the end of the week and hopefully, your refrigerator looks much better and that you've gotten many of your Easter leftovers out of the way. At the same time, you've been able to make some good dishes with what you've had on hand. I'm finishing the week with a dessert that will enable to you to get rid of some rice or raisins you have on hand. If you enjoy rice pudding, I'm sharing that with an luscious topping to make "Rice Pudding with Vanilla Sauce".
Rice pudding is an old-fashioned dessert that many people grew up on and still enjoy today. Some versions of rice pudding call for it to be cooked on top of the stove, but this version is baked. This may be made in individual cups or in one baking dish, according to your preference. Easy to make, you make the custard mixture by beating together, milk, sugar, eggs and vanilla extract. In your baking dish, you place cooked rice and raisins. Here, you can vary the amount of rice or raisins according to what you have on hand or your personal taste. The milk mixture goes in and the dish is now placed in a larger dish of hot water. The whole thing goes into the oven and is baked until a knife inserted in the center comes out clean.
The vanilla sauce combines milk, sugar, cornstarch and an egg that is cooked until it thickens. Vanilla extract goes in and it's now ready to serve with the rice pudding. This is good comfort food! An added bonus is that this is one of those recipes that you can make that contains ingredients you already have on hand.
In the event you missed any of the recipes I shared earlier this week on using the Easter leftovers, here's the links to those articles so you can get the recipes:
Even if you don't have leftover rice on hand, this recipe will give you a good reason to make some so you can enjoy this old-fashioned, comforting dessert!
RICE PUDDING WITH VANILLA SAUCE
- 2 C. Milk
- 1/2 C. Sugar
- 3 Large Eggs
- 1 Tsp. Vanilla Extract
- About 1/2 C. Cooked Rice (more may be used, according to personal taste)
- About 1/2 C. Raisins (more or less, according to personal taste)
Combine milk, sugar, eggs and vanilla and beat well; place rice and raisins in a shallow 1-1/2 qt. baking dish that has been greased OR place 1 scant tablespoon of rice and raisins in the bottom of eight greased custard cups; fill with milk mixture; set the dish(es) in a larger pan of hot water; bake at 375 degrees for about 30 minutes or until a knife inserted in the center of custard comes out clean (be careful not to overbake); cool and top each serving with Vanilla Sauce.
- 1 C. Milk
- 1/2 C. Sugar
- 1-1/2 Tsp. Cornstarch dissolved in a small amount of the milk
- 1 Large Egg, beaten
- 1/2 Tsp. Vanilla Extract
In a small saucepan, bring the milk to a boil; add the sugar, dissolved cornstarch and egg; cook 1 minute, stirring until thickened; remove from heat and stir in vanilla; cool and serve over rice pudding.