Rice Pudding

Rice Pudding

Rice Pudding

By admission, I’m terrible at measuring rice.  I completely overestimate how many people one cup of rice will feed.  It never looks like that much, but when it’s cooked, you know you’ll never eat that much.  I haven’t made rice in a while, so when I made the bulgogi, I made two cups of rice for two people!  My friend and I laughed when we saw how much was in the pot because it was enough to feed an army.  There was only one thing left to do with the leftovers.  Make rice pudding.

Since I’m starting with an unmeasurable amount of leftover rice, I’m not going to post an actual recipe, but I am going to tell you what I did with my leftover rice to make a pretty satisfying rice pudding. And it makes you feel good, cause it’s something you made without a recipe!

Rice Pudding

  • let over rice
  • sugar (, or brown sugar, honey, maple syrup)
  • whole milk
  • heavy cream ((optional))
  • cinnamon (, cardamon, nutmeg (options))
  1. I started with the pot of leftover rice and added milk, just enough milk to cover the rice. I found a little heavy cream and added that as well. I cooked that over medium heat until it was beginning to boil and thicken. You can continue to add milk or heavy cream to the rice until it reaches the pudding consistency you desire. Then I added brown sugar, one tablespoon at a time until it was sweet enough for me and about a teaspoon of vanilla. You can also use granulated sugar, maple syrup or honey for sweetness if you prefer. Then I added a dash of salt to enhance flavor and cinnamon and cardamom for spice. I was going to add golden raisins, but I didn’t have any. The rice pudding can be served warm or cold. Enjoy your unique creation!

Products used in this recipe

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