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Creamy Rice Pudding
June 01, 2001

Wonderful recipe. My 3-year-old just loves it, and it turned out nice and creamy. I was skeptical, as I've always made rice pudding by cooking the rice in the milk, but it came out great-tasting, and the big bonus is that it's a great use for leftover rice! And it doesn't make too much. One warning--3/4 cup uncooked rice yields more than 1-1/2 cups cooked. I used only 1-1/2 cups cooked, and think that any more would've taken away the creaminess.

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