Creamed Rice: A Three-Ingredient Dessert
I may not have been the only student that ate the creamed rice served in my school’s cafeteria, but I’m pretty sure I was the only one to ask for seconds.
I couldn’t get enough creamed rice. I still can’t. The only difference? The creamed rice I now make at home is about 100 times better than the stuff I craved in school.
Creamed rice is a cheap and easy side dish or a light and affordable dessert. I always have the three necessary ingredients on hand but tend to make it the most when my milk is nearly expired and I want to use every last drop.
Add even more milk to make your rice truly creamy, and add more (or less) sugar to suit your tastes. Creamed rice is delicious hot from the stove, but cold, refrigerated leftovers are nearly as good.
Creamed Rice
3 cups cooked rice
1/2 cup sugar
1/2 cup milk
vanilla (optional)
cinnamon (optional)
Cook rice. When water is absorbed, add milk, sugar and vanilla (if desired). Simmer until it has reached the desired consistency. Serve hot or cold, and top with cinnamon if desired.
By Diane Erwin on July 14, 2009 | 1
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Kimberly Heath
November 30th, 2009 @ 2:09 AM
My Mom always made this growing up. I recently asked her for a recipe and she couldn’t remember how to make it and so I looked it up. My search led me to your recipe! I am glad to know I am not the only one who craves this and absolutely loves this stuff! She liked to make if for my breakfast on cold Indiana mornings before getting on the bus for school. It brings back many memories! Thanks for sharing!