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
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Ingredients
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1/2 cup
leftover cooked rice
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1/4 cup
milk or coconut milk
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1/4 cup
cream (or coconut milk)
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1/2 tablespoon
maple syrup (use more or less to taste)
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1/4 teaspoon
ground cardamom
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1/4 teaspoon
ground cinnamon
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1 pinch
salt
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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)
Directions
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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.
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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.
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