Creamy Rice Pudding

A sugary almond topping gives an elegant touch and taste to this creamiest of rice puddings. It’s also a great use for leftover cooked rice.

1½ cups cooked white rice
1½ cups whole milk
½ to ⅔ cup sugar
⅛ teaspoon salt
1 egg, beaten
½ cup heavy cream
1 teaspoon vanilla extract
½ cup sliced almonds
¼ cup sugar
2 tablespoons butter

Equipment
Natural gas stovetop

Servings: 4

In a large saucepan combine the rice, milk, sugar, and salt. If you like your desserts less sweet, use the smaller quantity (half cup) of sugar. Cook over medium low heat until thick and creamy, about 20 to 25 minutes, stirring regularly.

Mix together the beaten egg and cream in a small bowl. Slowly add half a cup of the hot rice mixture while stirring vigorously with a wire whisk. Stir the egg and cream mixture into the saucepan and cook two minutes, stirring constantly. Remove from the heat, stir in the vanilla, cool, and then chill the pudding.

Melt the butter over medium heat in a small skillet. Add the almonds and saute until golden, about 5 minutes, stirring constantly. Stir in the one-fourth cup of sugar and cook, stirring, another 2 minutes. Remove from the heat.

To serve, divide the pudding among four dessert bowls or goblets and arrange almond topping in the center of each pudding. Then watch as it disappears in moments!