Rice Pudding

Whenever I cook rice, I make too much.  So I put the leftovers in the freezer for fried rice or pudding.  I have tried a few rice pudding recipes and this one is my favourite, because it tastes a lot like Kozy Shack rice pudding .  It's also pretty easy to make and does well as a doubled recipe when you need a bigger batch.

Ingredients

3/4 cup cooked rice

2 1/2 cups milk (separated in 2 cups and 1/2 cup)

1/3 cup white sugar

1/4 tsp salt

1 egg, beaten

1 tbsp butter

1/2 tsp vanilla

Combine rice, 2 cups milk, sugar and salt. Cook over medium heat and bring to a boil.  You may have to lower the heat at this point to prevent  it from boiling over.  Cook for 15-20 minutes until it is creamy and thicker.

Beat the egg and combine with the remaining 1/2 cup of milk and whisk gently

Add a few tablespoons of the hot pudding mixture to the egg mixture and mix.  Add this mixture to the pot.  This is called "tempering" and prevents the egg from cooking when it is added to the hot pudding.  Continue to cook for 2-3 minutes , stirring constantly .  The pudding should get much thicker and creamier now.   Remove from heat and add the butter and vanilla.

The pudding is really good served warm or cold.  To prevent a "skin" from forming while it cools, cover the pudding with plastic wrap and make sure the plastic is in direct contact with the pudding.