How to Make Cake Batter Rice Pudding
Do you know what there’s not enough of in the world (and, in my opinion, never will be)? Cake batter flavored things. So I decided to add one more to the mix: Cake Batter Rice Pudding. It’s just rice pudding (which is surprisingly easy to make if you’ve already got some cooked rice on hand) with a little something extra to make it a lot more fun.
Cake Batter Rice Pudding
(3-4 servings)
Ingredients
- 2/3c whole milk
- 2/3c heavy whipping cream
- 3T sugar
- 1t vanilla
- 1c cooked — and cooled — white rice (I used sushi rice, but I’m sure whatever you have around will do)
- ¼-1/3c yellow cake mix (I used Pillsbury)
- Rainbow sprinkles
Directions
- In medium pot, simmer the first four ingredients on the stovetop.
- Add rice and boil for about five minutes, stirring often, until thickened.
- Remove from heat and stir in 1/4c cake mix. (Taste and add more if it’s not cake-y enough for you).
- Spoon out equally into three or four small bowls (with four servings everyone gets about 1/4 cup of pudding) and top with rainbow sprinkles.
Yes, yes, and more please. If you have plans to have rice with dinner sometime this week, make a cup or so extra and give Cake Batter Rice Pudding a try.
