One time I had a lot of leftover rice and was a bit sick of fried rice, so I decided I’d t
One time I had a lot of leftover rice and was a bit sick of fried rice, so I decided I’d try to make some rice pudding. Since the secret to my occasional successes at cooking is GOOGLE, I spent a couple seconds at the computer and found this recipe: http://vegetarian.about.com/od/desertrecipes/r/ricepudding1.htm But of course I changed it, just a tiny bit (by doubling the vanilla, leaving out the raisins, and serving it with lingonberry jam instead of cinnamon). So here is my ever-so-slightly modified version of the recipe above: Leftover Rice Pudding Ingredients: 2 cups milk 1 cup leftover pre-cooked rice 2 eggs ¼ cup sugar 1 tsp vanilla extract Preparation: Pre-heat oven to 350 degrees. In a medium saucepan, heat the milk and rice, stirring frequently so the milk doesn’t burn. Bring to a slow simmer. In a separate large bowl, combine the eggs, sugar and vanilla. Add to the milk and rice and allow to cook for just a few minutes, stirring occasionally. Pour into casserole or baking dish and bake for 20 minutes. Allow to cool slightly before serving. As you can see in the second photo, this had a nice kind of firm texture after baking it for 20 minutes, but comments on the original recipe say that it’ll be goopier if you bake it less, so that’s an option if you prefer it more “pudding”-like. The pudding just by itself doesn’t have a WHOLE lot of flavor, so it’s best with a nice strong-flavored topping, like the lingonberry jam. All in all, the recipe was super easy and very sweet and comforting. I’ll definitely make it again. -- source link
#rice pudding#leftover rice#cooking#recipe#dessert#lingonberry jam