A few days back we had Thai Basil for dinner. I’m certain that sometimes happens in everyone’s house and we really like their food. Shortly thereafter I had a craving for rice pudding. I hadn’t ever tried a left over rice pudding recipe before, but figured why not?
I compared a few recipes and finally came up with one which I really liked. I used Thick Gel to go with the rice for a silky smooth finish and I was very pleased with the results. It’s not quite as rich as rice pudding when you cook the rice and use arborio however for a fast pudding which also uses up my leftovers? I’ll totally take it.
Easy Leftover Rice Pudding
2 cups cooked rice
3 cups milk
1/3 cup sugar + 2 Tablespoons Thick Gel – mixed together
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon pumpkin pie spice (opt)
1 Tablespoon butter
In a heavy sauce pan combine rice, milk, sugar/Thick Gel mixture and salt and stir well. Bring to a boil on medium heat, stirring consistently. It will thicken quickly as it approaches boiling. Remove from heat and add vanilla, spice and butter. Serve warm or refrigerate and serve cold. Over time the pudding may continue to thicken as the rice releases more starch. I like to eat it the next day with a splash of additional milk or cream and some craisins. It’s also excellent with a dab of whipped cream.