June 11, 2012 by Sara Kreidler
When I was little and we had leftover plain white rice, my mom would pour milk over top, warm it up in the microwave, sprinkle it with cinnamon and sugar and give it to me as a treat. Sometimes, she would take it a step further and make rice pudding with raisins. It is delicious in either form (and very comforting, especially if I’m not feeling well). So when I found myself with leftover white rice after our rhubarb and red lentil daal dinner, I decided to make rice pudding.
Rice pudding is great for several reasons: it uses up leftovers, it’s cheap to make and you probably already have all of the ingredients on hand, it tastes great warm or cold, it keeps well in the fridge for several days, and best of all it can be eaten as breakfast (really, it’s not very different from oatmeal) or dessert (or both, not that I would do that).
Adapted, barely, from Slashfood
Yields 4 teacups
- 2 cups leftover cooked white rice
- 3 cups whole milk
- 1/2 cup sugar
- 1 pinch salt
- 1/2 cup raisins
- 1 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch nutmeg
- Combine rice, milk and sugar in a medium sized pot and bring to a boil. Reduce heat to medium low and simmer. Add raisins and vanilla and stir well. Cook, stirring often, for about 25 minutes or until the milk thickens up and a pudding has formed.
- Remove from heat, add cinnamon and nutmeg and stir well. Scoop pudding into teacups and serve warm, or wrap the top of each cup with plastic wrap and chill.