Saturday, April 25, 2009

Left over rice? No problem!

Everyone almost always has leftovers when they eat rice. Whether you made it at home or ordered it with some Chinese food, there's usually a cup or two left over afterward. Sure you can refrigerate it and reheat it later, but then it's even more bland than it was initially. My solution: rice pudding! Since I discovered this stove-top recipe, I make a point of making sure I always have left over rice!

Rice Pudding

Shopping List:
• cooked white rice
• milk
• sugar
• raisins
• salt
• butter
• egg (1)
• vanilla extract
• cinnamon (optional)
• nutmeg (optional)

Combine in a heavy saucepan:
1 1/2 cups cooked rice (short grain sticky rice works best)
1 1/2 cups milk
1/3 cup sugar
1/4 tsp table salt

Cook over medium heat, stirring occasionally, until mixture becomes thick and creamy (approximately 15-20 minutes).

Whisk together 1/2 cup milk and 1 egg and stir into the rice mixture.

Add 1/3 cup raisins and cook for 2 minutes.

Add 1 tbsp butter and 1/2 tsp vanilla and stir until butter is melted.

Sprinkle with cinnamon or nutmeg if desired.

Serves 4.

Original source: Rice Pudding Recipes

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