Peppermint Mocha Rice Pudding
4 Cups Milk
1 Tablespoon Vanilla Extract
1/4 Cup Peppermint Mocha liquid coffee creamer
1 Cup Sugar
2 Eggs
2 ½ c.-3 c. left over rice
1/3 C Raisins (Optional)
1 T Cornstarch mixed with 1/8 Cup Water
In a saucepan combine Milk,
Vanilla, Peppermint Mocha Cream, Sugar & Eggs. Beat the eggs well
into the milk. Turn burner heat to Medium-High. Keep whisking it to
prevent the milk from burning. Add leftover Rice (and optional raisins),
break rice apart with whisk if stuck together. Mine was a few days old, so it
was a little dried out, but the milk will hydrate it and make it super moist. Let
the rice pudding boil on Medium heat for15 minutes. Then add the
Cornstarch & Water mixture to the pudding while whisking quickly. It
will begin to thicken immediately. Take the pudding off the heat and
allow it to cool on the stove top for about 30 minutes. It will get
substantially thicker as it cools. You may now either serve it up
warm or put it in the fridge for a cool treat later!
HELPFUL TIPS
**I like adding more creamer either to the main mixture, or as a garnish while eating!
**The second round making this I added vanilla at the end, much better, and I added a little more coffee creamer for a richer peppermint taste.
**I also might have had too much leftover rice because I didn't need to add the cornstarch and water mixture at the end, it was already thick.
HELPFUL TIPS
**I like adding more creamer either to the main mixture, or as a garnish while eating!
**The second round making this I added vanilla at the end, much better, and I added a little more coffee creamer for a richer peppermint taste.
**I also might have had too much leftover rice because I didn't need to add the cornstarch and water mixture at the end, it was already thick.
