Leftover-Rice Rice Pudding
In its simplest form, rice pudding needs rice, sugar and milk, and this is a fairly simple version. It may not be rich enough for the cream-laden menu at Rice to Riches, but it is easy and very satisfying. It makes a great, comforting dessert that will probably remind you of your grandmother, and works equally well at breakfast, though grandma might have disapproved of that.
Makes 4-6 servings.
2 cups leftover cooked white rice
3 cups milk (any kind; see Note)*
1/2 cup sugar
Small pinch salt
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
Pinch nutmeg, optional
Combine cooked rice, milk, sugar and salt in a medium saucepan.
Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins.
Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).
Stir in cinnamon and/or nutmeg, if using.
Divide rice pudding into individual serving dishes serve warm or chilled.
*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.
From the Blog Slash Food, by Nicle Weston: "I always have rice leftover after getting Chinese takeout, no matter how little food I ordered or how many people are there to share it. It's almost as though the people on the phone have a sixth sense about how much rice will be consumed. Of course, I'm not really complaining because I really like rice and it's better to have a little extra than not enough. And rice pudding can always be made with the leftovers."
Posted by LuAnn.