Leftover Rice Rice Pudding
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.
- 2 cups leftover cooked white rice
- 3 cups milk (any kind)*
- 1/2 cup sugar
- small pinch salt
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, optional
- pinch nutmeg, optional
- Read more: http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/#ixzz2HExR6YGd
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.