Even the simplest recipes can be spiced up with a little bit of glam. Using the leftover cooked white rice I created the perfect recipe for homemade rice pudding, topped exclusively with ground cinnamon and lemon zest. Is your mouth watering yet?
Let’s Get Started:
3 cups white rice, cooked
3 cups milk
2/3 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided
Let’s Get Cookin’:
Combine cooked rice, milk, sugar and butter in a medium saucepan.
Cook for 25 minutes, or until most of the liquid is absorbed.
Mix in lemon zest and ½ teaspoon of cinnamon.
Spoon pudding into a serving dish and dust with remaining cinnamon.
Serve room temperature or chilled.
Let’s Get Creative:
There are plenty of ways to make this recipe even more ritzy. Raison lovers can add about ½ cup raisons to the mixture. You can’t go wrong with a similar portion of chopped nuts added to the mix either. For the Fourth of July, I’ve garnished the pudding with raspberries and blueberries. But let your creativity take over or just leave it be in its beautiful shining white texture.
Enjoy! Stay classy! xx