A creamy pudding made with leftover rice, milk, sugar, and raisins.
We have a lot of meals that include rice in my house. I frequently make stir fries and curries that are always served with rice. I didn't grow up eating much rice at all but now I find that I crave it. If I go a week or two without serving rice with a meal I have to make a stir fry or other rice accompanying meal immediately.
One of the reasons I think I love rice so much is that it so easy. A friend bought us (my husband and me) my first ever rice cooker as a Christmas present about 5 or 6 years ago and that fueled my rice infatuation. Yeah, cooking rice on the stove top really isn't difficult but rice cookers make a consistently good rice and all you have to do is "set it and forget it"...that phrase reminds me of an infomercial. I'm an infomercial nut. I never buy the product(s) but I always am intrigued and say "I want that". Anyway back to the rice cooker. They are awesome. Our original rice cooker broke not too long ago and now we have an even bigger one that has more functions and best of all a timer setting. I can add the rice and water and program it so the rice is ready whenever I want it.
Extra rice is easy w/ a #ricecooker. Make #LeftoverRice Pudding [Tweet this]
With using rice often, a consequence is that we often have leftover rice. This isn't a bad thing I just have to think of more ways to use it. This rice pudding is a different, non-savory, way to use leftover rice...and it's delicious. It makes a great breakfast or even dessert.
#LeftoverRicePudding is a great use for #leftoverrice. [Tweet this]
Leftover Rice Pudding
From Allrecipe's Old Fashioned Creamy Rice Pudding by Jenn Bechtel
1 1/2 cups cooked white rice
2 cups milk, divided
1 pinch of salt
2/3 cup raisins
1/3 cup sugar
1 Tbsp butter
1/2 tsp vanilla extract
In a large saucepan, over medium heat, combine the rice, 1 1/2 cups of milk, and salt. Cook and stir until thick and creamy.
In a small bowl combine the rest of the milk, egg, and sugar. Beat well.
Temper the egg mixture by adding a spoonful of the rice mixture and stirring well to combine. Then pour the egg mixture and raisins into the saucepan and cook, while stirring, for another few minutes until the egg is set.
Remove from heat and stir in the butter and vanilla extract. Serve immediately with cinnamon dusted on top.
Makes 2-4 servings.
For more recipes using leftover rice check out:
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