Leftover Rice Pudding
How often have you ordered Chinese food and found that the little box packed full of white rice just ends up stuffed in the back of the fridge for months? My solution has always been to create a quick and simple rice pudding, giving new life to the otherwise bland brick.
I’ve used many recipes over the years, from stovetop to a near-custard variety, but eventually settled on a modified version of the basic Betty Crocker recipe.
Ingredients
- 2 cups pre-cooked white rice
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup raisins
- 2 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Ground cinnamon
- Ground nutmeg
Preparation
- Heat oven to 325 degrees.
- In a microwave-safe bowl, add pre-cooked rice and about 2 tablespoons of water. Cover and heat in microwave about one minute, or until the rice is softened slightly and no longer clumps.
- In ungreased 1 1/2 quart casserole, beat eggs. Stir in sugar, raisins, vanilla, salt and warmed rice. Sprinkle with cinnamon and nutmeg.
- Bake, uncovered, about 45 minutes, stirring every 15 minutes to prevent curdling. Pudding will still be wet.
- Remove from oven, stir, and let stand about 15 minutes. Serve warm or chilled.
Notes
- Uncooked rice may also be used. Prepare about 1/2 cup of uncooked rice according to normal preparation methods. Instant rice tends to make for a creamier consistency, so I prefer it.
Yields 8 servings