What Do I Do With Leftover Rice?

I come from a long line of people who cannot cook the appropriate amount of food. There is never too little – that’s for sure. I believe it is a genetic trait passed down from my parents. This was the case yesterday when I made far too much coconut rice. And because dessert is a rarity in our house, I thought I’d make some rice pudding.

2 cups cooked rice
2 cups milk
1 can coconut milk
3/4 cup sugar (I used some palm sugar too)
1/2 teaspoon ground cardamom
1/3 cup chopped unsalted pistachios, toasted

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 minutes. Once the mixture just begins to thicken, remove from the heat and stir in the pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

So of course, now we have a ton of rice pudding leftover in the fridge, but no one is complaining! You can add other things like raisins, cinnamon, or leave out the pistachios. What do you like in your rice pudding?


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