2 May, 2016
Rice PuddingPosted in : dessert, easy, leftovers, pudding, rice, Uncategorized on by : Jeanette Schramm
It’s that time of the year for me where disorientation has become a normal part of my daily routine. It’s the kind of delirium that leads you to put a washcloth in the dishwasher or asked your child to water the dog. Fortunately, even in an academically-induced haze, life is never too chaotic to make some rice pudding.
Rice pudding is nice. It’s simple, can be eaten in evening wear or a bathrobe, and is one of those desserts you can make practically whenever (including the wee hours of the morning, which is when most college students decide they should probably eat dinner). Whether you have some uncooked rice left over from a dinner you made (like I did) or you shamelessly enjoyed some Asian take-out cuisine the other night, I’ve got a fix for your remaining rice.
2 cups of rice (cooked)
2 tbsp butter
2 cups milk or cream
1/4 cup brown sugar
1 tsp vanilla extract
A splash of Bailey’s (adds a little extra flavor)
Nutmeg and cinnamon to taste
Either cook the rice or take out some leftovers from last night’s Chinese takeout and add it to a pot with the butter, milk, sugar, and vanilla. Stir and simmer until most of the liquid has been absorbed into the rice (about 20- 25 minutes).
Add in the raisins and the spices and mix together until evenly distributed. Spoon out into portions and serve at whatever temperature you prefer (pipin’ hot or fresh out of the fridge, your call). If you choose to refrigerate it, I recommend you use a sealed container for storage (as opposed to uncovered bowls).