When feeling cold and want something a little sweet and soothing but don’t have a lot of energy, try this Leftover Rice Pudding recipe. If there is cooked white rice... left over in the freezer, repurpose it into pudding. It is very easy. This is not a runny creamy pudding, it’s more solid and sticky. The brown sugar turns it golden brown and the ginger gives it a little bite. It’s really good, so use up that takeout rice and make this.
Mix the rice and raisins, and spread into a 9- by 9-inch baking pan.
In a small saucepan over medium-low heat, combine the milk, brown sugar, and ginger until the sugar has dissolves. Pour over the rice. The rice should be just covered, add more cold milk if needed.
Dot the top of the rice with butter and bake for 40 minutes or until deep golden. Let cool for 10 minutes then serve warm or at room temperature.
Chef Tips
For a creamier pudding, cook it 10 minutes less, or use more milk.
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