Creamy Rice Pudding

Creamy Rice Pudding

A comforting and delicious rice pudding recipe that makes use of expired whole milk. Ensure the milk is still safe to consume before using.

5
Prep Time (min)
45
Cook Time (min)
50
Total Time (min)
4
Servings

Ingredients

  • 1 cup white rice
  • 4 cups expired whole milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional toppings: raisins, chopped nuts, cinnamon
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction

Instructions

1

In a medium-sized saucepan, combine the rice and water. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.

2

Add the expired whole milk, sugar, vanilla extract, cinnamon, and salt to the saucepan with the cooked rice. Stir well to combine.

3

Cook the mixture over medium-low heat, stirring frequently, for about 30 minutes or until the rice absorbs most of the milk and the mixture thickens to a creamy consistency.

4

Remove from heat and let the pudding cool for a few minutes. Serve warm or chilled, topped with your choice of raisins, chopped nuts, or a sprinkle of cinnamon.

5

Enjoy the creamy rice pudding and store any leftovers in the refrigerator for up to 3 days.

Back to Whole Milk Recipes