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Author Notes: I developed this pudding recipe as a way to use up the vast amount of leftover rice we always ended up with when we ordered Chinese takeout. The addition of almond milk and cinnamon makes this easy rice pudding taste like Mexican horchata. —Couldn't Be Parve
- 2 cups leftover cooked white rice
- 3 cups almond milk
- 1/2 cup sugar
- pinches salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon Vietnamese cinnamon, or to taste
- Combine cooked rice, milk, sugar and salt in a medium saucepan and bring to a boil.
- Reduce the heat to a simmer cook, stirring occasionally, until almost all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).
- Stir in vanilla and cinnamon.
- Divide rice pudding into individual serving dishes. Serve warm.
- This recipe was entered in the contest for Your Best Pudding
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Burnt Toast: Episode 13
A can-do tool.