Leftover rice can be made into so many different “second round” dishes. I love putting it in soup, stir fry, and also – rice pudding!
I looked up a basic recipe from America’s Test Kitchen:
- 2 cups water
- 1 cup rice
- 1/4 teaspoon table salt
- 2.5 cups milk (whole milk is best)
- 2.5 cups half and half
- 2/3 cup sugar
- 1/2 cup raisins
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Bring water to a boil in large saucepan. Stir in rice and salt, cover and simmer on low heat stirring once or twice until the water is almost fully absorbed (15-20 mins).
Stir in the milk, half and half, and sugar. Increase heat to medium high and bring to a simmer, then reduce heat to maintain the simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken (30 mins). Reduce the heat to low and continue to cook, stirring every few minutes to prevent sticking or burning. Pudding should continue to thicken (15 mins).
Remove from heat and stir in vanilla, raisins and cinnamon. Serve and enjoy.
Thin to thick! It takes a while, but is totally worth the wait!
Now – the big switch that I made was using sweetened condensed milk instead of the half and half (sometimes you’ve got to be resourceful!). Because of how sweet the condensed milk is, I shorted the sugar by at least half.
I also added a bit of almond extract at the end and topped with peaches. Oh so cozy and delicious!