Dani's easy peasy rize puddin

I always thought good rice pudding needs heavy cream and therefore dubbed it as unhealthy. However I found a great recipe without cream and it tastes delicious! It's great for left-over rice or just cooked.

Also, if you're not a fan of spices or you don't have them, it's fine to do without. This rice pudding, however, I couldn't do without!


Ingredients:
3/4 cup uncooked white rice
2 cups milk, divided into 1 1/2 cups and 1/2 cup
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg

I'm fortunately enough that I inherited one of my family's many rice cookers. As for the rest of you out there without one, bring 1 1/2 cups of water to boil in a medium saucepan, add rice and stir. Reduce heat to low, cover and simmer for 20 minutes, or until rice is cooked.

In a small pot, add the cooked rice and 1 1/2 cups of the milk you've set aside, sugar and salt. Cook over medium-low heat 15-20 minutes or until the mixture looks thick and creamy. Seperatly, stir in leftover 1/2 cup of milk with the beaten egg and add this to the rice. Cook two more minutes, stirring constantly. Remove from heat. Stir in butter, vanilla, cinnamon, cardamom and nutmeg.

YUMMY!

*This recipe is adapted from "Eat this house" a blog by Justin and Dana