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.
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.
Leftover Rice Rice Pudding
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
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.
Makes 4-6 servings.
*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.
[Recipe by Nicole Weston]
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Reader Comments (Page 1 of 1)
9-10-2006 @ 6:15PM
Dr. Electro said...
I can make this dessert from brown rice, almost any non-diary milk substitute and Splenda. It tastes creamy and lovely if I use non-dairy coffee creamer.
However, the memory of the rice puddings I ate as a child (long before the health problems surfaced) will always color my rice pudding eating experience. The common saying is that one never fogets the first of anything. 'Tis true.
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9-10-2006 @ 6:25PM
Elise said...
Hi Nicole,
My dad's favorite standby dessert recipe is rice pudding made from leftover rice. But he doesn't cook it if the rice is still hot. He just adds cream, milk sugar, and cinnamon. He never shared this dessert with us kids, so I still don't know what it tastes like. There's usually only enough leftover rice for him. ;-)
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9-11-2006 @ 12:41AM
laveta said...
this was my late husband midday snack with glass of milk
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9-11-2006 @ 3:30PM
sean said...
Has anyone tried making rice pudding with leftover basmati rice from an Indian restaurant? Verdict?
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9-11-2006 @ 4:32PM
weno said...
when do you use rice leftover it's already seasoned with salt and other things like onion and garlic, right?
or do you use just the japanese version, without any sauce?
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9-11-2006 @ 6:43PM
Nicole Weston said...
Weno - I wouldn't use garlic rice unless you want your dessert to taste like garlic, as well as vanilla. Use plain rice.
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11-02-2006 @ 5:58PM
Taylor said...
My daughter is just over a year old and unable to eat milk/eggs/mustard due to a life threataning allergy to them. We are still nursing, thus I am unable to have any of the above as well. One thing that I have been missing is Rice Pudding. I have it on the stove top right now, and it smells great. I used two parts soy milk and 1 part coffee rich. I can't wait for my daughter to taste this!
Taylor
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