19 August, 2015
Leftover-Rice PuddingPosted in : dessert, food, foodie, funny, humor, recipe, Uncategorized on by : Jeanette Schramm
Whether it’s Chinese, Thai, Japanese, or Indian, leftover takeout rice is almost inevitable. Half of the time, I’ll bet you don’t even get around to eating it. Well, waste no more! While this might not be my mom’s recipe (or, who knows, maybe it is), it sure is a good one. For what?
Leftover night rice pudding!
One small takeout carton of rice, some stock ingredients, and about a half hour of your time makes one batch of this delicious pudding. The best part is that it’s super easy, on top of everything else! Grab your leftovers and get ready for a treat!
1 1/2 cups cooked rice (I used coconut rice)
2 cups milk, divided
2/3 cup raisins (optional)
1 egg, beaten
1/3 cup white sugar
1 tablespoon salted butter, melted
1/2 teaspoon vanilla extract
cinnamon (to garnish)
In a saucepan over medium heat, combine rice and 1 1/2 cups of milk and cook, stirring frequently, until the mixture is thick and creamy. This takes around 15 to 20 minutes. Toward the end of this time, be aware as the mixture may start to bubble, and the splatters of rice pudding that may jump out of the pot will be atomic, so be careful (I got scalded on my upper arm by a rogue bit of pudding).
After the mixture has reduced down, add in the remaining 1/2 cup of milk, along with raisins (if you want them), the beaten egg, and the sugar. Continue to stir and cook the mixture for about 2 or 3 minutes to let the egg set before taking the pan of pudding off the heat. If the pudding started to bubble before this point, taking it off the heat a couple minutes early won’t hurt.
Once off the heat, stir in the melted butter and vanilla extract. Stir until everything is combined and let cool a bit before plating. Garnish with a few dashes of cinnamon and serve. It is filling! And this recipe makes about four servings(ish).