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Author Notes: I love to turn leftover rice into a quick rice pudding for breakfast. This is the way I make it when I need it to be done on the quick side. —fiveandspice
- 1/2 cup leftover cooked rice
- 1/4 cup milk or coconut milk
- 1/4 cup cream (or coconut milk)
- 1/2 tablespoon maple syrup (use more or less to taste)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- Fruit of your choice, for topping (I tend to either use golden raisins or dried currants, or I make a quick sauce with whatever frozen berries are lurking in the freezer)
- Combine the rice, milk, cream, maple syrup, cardamom, cinnamon, and salt in a heavy bottomed saucepan. Put the pan over medium-high heat, and as soon as it starts to bubble, turn the heat down to a gentle simmer.
- Simmer the rice, covered, until it has pretty much absorbed the liquid and is a thick, pudding-y texture -- mine usually takes about 7 to 10 minutes. Top with fruit and more sweetener, if desired. Rice pudding is equally good hot, cold, or at room temperature. So, if you need to take it with you in a cup, or if you need to set it aside while you go dry your hair, go for it. It will be fine.