Left-over Rice Pudding
No-one makes the correct amount of rice. Perhaps only spaghetti is more difficult to judge by eye; not once have I cooked rice and had the perfect amount, there’s always spare which often ends up in the bin. If you’re the same, don’t throw away your rice! Spare rice can easily be turned into a delicious dessert in the time it takes you to finish your main.
Ingredients
White rice
Milk
Sugar
Jam (optional)
Notes: (1) I use a rice cooker to cook my rice, you can also use a saucepan it just requires slightly more attention when cooking; (2) I haven’t given quantities as the amount of milk needed depends on the amount of rice left-over, best to play it by eye; (3) This recipe is for cooked rice, cooking rice from scratch in milk will take considerably longer.
Instructions
Into whatever you used to cook the rice for your main course (rice cooker, saucepan etc.) pour enough milk so the rice is completely submerged. Add a generous sprinkling of sugar (about one serving spoon) and cook over a low heat; or, if using a rice cooker, press cook, after five minutes (the milk should be bubbling) turn to warm.
Cooking time obviously depends on the quantity of rice pudding being made, the rice is ready when nearly all of the milk has been cooked off and the rice itself is plump and soft.
Serve as is or with your topping of choice (jam, honey, chocolate etc.).
Any comments or suggestions? What recipes would you like to see in the future?
