Leftover Rice

It seems that whenever I make a batch of rice, no matter how large or small, there are always leftovers. The amount of white rice that comes with an order or Chinese takeout is usually quite large and I can never finish it, even with a guy in the house who has a substantial appetite. Rice doesn’t hold up well for more than a day or two in the fridge and not too many people would consider a bowl of leftover rice a significant meal anyways. However, since it will complete a meal when served with a deliciously sauce-laden entrée, I wouldn’t ever give that up, despite the leftover conundrum. What to do? I say when life gives you leftovers, make pudding. Same principle I apply when I have leftover bread that is going stale; yummy bread pudding. Rice pudding is quick, requires few ingredients and is a hearty and delicious dessert that you can tweak with many different ingredients to add subtle flavors. For those faint of heart who think you can’t bake, in the words of a certain public figurehead, “yes you can”. Rice pudding is a great segue way into the baking world, and one of those rare baking finds where the ingredient measurements don’t have to be precise. Like lemon flavored rice? Add a tsp of grated lemon zest to the final product. What is so attractive to me about this recipe is the ability to substitute and eliminate ingredients as you see fit. Throw in dried apricots instead of raisins, leave out the cinnamon, add cardamom, it’s all up to you. Once you have the basic method down, the flavorings can be changed without limit, an aspect of baking that I have always wished were more prevalent. So go ahead and order that large side of rice to go with the sweet and sour chicken, and then get busy making this yummy dessert for the next night.

Rice Pudding

1 cup of cooked white rice (long grain, short grain, it’s all good)
2 cups milk
¾ cup heavy cream
2 Tbs sugar
½ tsp salt
½ cup raisins
½ tsp cinnamon
1 egg, beaten

Combine rice, milk, cream, sugar and salt in medium heavy bottom saucepan and bring to a low boil over medium heat, stirring occasionally. Once at a boil, reduce to keep a low simmer going and cook about 20 minutes, stirring often. During the last 5 minutes of cooking, stir frequently and watch to prevent rice from over reducing. It should look fairly creamy at the end, similar to cream of wheat or soft polenta. Remove from heat, stir in raisins, cinnamon and egg and stir for 30 seconds to cook the egg. Makes 4 servings.