I always make rice pudding with leftover cooked rice. I serve this dish as a breakfast cereal or a creamy dessert. Please let me know how you will serve this dish. Rice pudding is one of my favorite quick desserts. As a kid, I never had rice pudding my Daddy said it was “just wrong” to add sugar to rice!
1 cup cooked white rice, 1 cup heavy whipping cream, 1 cup condensed sweetened milk, 1 tablespoon butter, 2 eggs, beaten, 1/4 cup sugar, 2 teaspoons vanilla extract, 3/4 teaspoon cinnamon, 2/3 cup dried strawberries. Garnish with whip cream and fresh strawberries.
Preheat oven to 350 degrees. Get out a saucepan, add the milk, butter, and rice. Heat to medium, bring to a simmer, mix well. Get out a bowl, add the vanilla and cinnamon, mix well. Temper and add the eggs and whipping cream to the rice mixture. Stir until the mixture thickens. Fold in the dried strawberries. Get out a baking dish, add the rice mixture to the dish and bake for about 20 minutes. When the pudding cools, and you are ready to eat, garnish with whipping cream and fresh strawberry slices.