Leftover rice pudding.

This is container #1 of leftover rice. There is another in the fridge.

Last night we had a small dinner party with Sarah, Hinna and Karen. I made a tofu chickpea curry with basmati rice and I really overdid it with the rice; we had 8 cups left over. Sarah suggested I make a “leftover rice pudding.” (Thank you Sarah!) I am scarfing down this insanely delicious rice pudding as I write this.

Ingredients

I got this recipe online. I chose it because it was the one that used the largest amount of leftover rice and was the easiest to cook. (Gotta love those credentials.) I have modified the original recipe slightly.

You will need:

• 3 cups of cooked left over rice. (I had white basmati, but any will do.)
• 2 cups of milk
• 1 egg beaten
• 11/2 tablespoons of brown sugar.
• 1/4 cup of raisins.
• A tablespoon of butter (optional)
• Cinnamon to taste.

Bring to a boil. Don't forget to stir.

Add rice, milk, egg, brown sugar, and raisins to a pot and bring to a boil stirring constantly. Lower the heat and continue stirring until pudding thickens. (It was about 6 minutes for me.)

Mmmmm butter

Add butter if you please.

I like a lot of cinnamon.

Add as much cinnamon as you like.

Yes, that is steam rising from the pudding!

More pudding please!

Devour!