I had about 1-1/2 C. or so of leftover cooked rice and used it to make this very tasty pudding. Since the rice was already cooked, I didn't bake the pudding in the oven - just mixed everything together in a saucepan on top of the stove until it thickened nicely, but was still a bit on the soupy side. It will thicken even more in the refrigerator and you may want to top each serving with half-and-half if you prefer a softer texture. Being allergic to eggs, I especially liked the fact that this is one of the few recipes I've found over the years that doesn't call for them.
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