Monday, December 2, 2013

Rice Pudding using leftover rice from Chinese takeout

So last week was Thanksgiving and I was visiting at my sisters house for a few days. In the house were 12 people including 5 kids under six. I was doing a lot of the cooking for all 12 of us including a good portion of the Thanksgiving feast.  Because I was not at my house for a few days I had eaten down the fresh produce in my house and thus when I got home ordered in some Chinese food instead of cooking the first night back. Lazy, tasty, easy, and containing lots of vegetables and no turkey and requiring no more effort then a phone call. However, when it comes to Chinese food I love fried rice and thus almost always have a thing of that plain white rice they give you to go with the Hunan Beef leftover. What to do with the leftover rice when all the hunan beef is gone? Something festive to go with decorating the house for Christmas perhaps.  Yup Rice pudding. It is creamy cinnamon and nutmeg deliciousness.

Recipe ( this is the ratio per cup of leftover rice but it scales up and down with ease just measure your rice and adjust accordingly)

1 cup leftover takeout rice
1 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon(plus more for dusting top)
1/4 teaspoon ground nutmeg ( please use fresh ground will taste so much better also plan on some more for dusting top )
Optional 1/4 cup raisins or craisins

1. Combine all ingredients in a small saucepan ( or if scaling bigger use bigger saucepan of course but you as my reader are aware of that) break up the leftiover rice block with a fork
2. Bring to a simmer and cook about 15-20 minutes until most of liquid is absorbed and pudding is thickened
3. Decant into your planned serving bowls or ramikins.
4. Dust with ground cinnamon and nutmeg
5. Chill at least 2 hours or up to several days.

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