Leftover Cooked Rice Pudding Recipe
Description
This Leftover Cooked Rice Pudding recipe is a delicious and easy way to use up leftover cooked rice. It is a creamy, sweet and delicious comfort food that can be made in no time. This dish is perfect for breakfast, snack or dessert. It is also a great way to get your children to eat their leftovers!
This recipe is simple and easy to make. All you need is some cooked rice, milk, sugar, butter, and some nutmeg, cinnamon, or cardamom for added flavor. You can also add chopped nuts, raisins, and dried fruits for extra crunch and flavor. This recipe can also be made vegan by using non-dairy milk and omitting the butter. Then all you have to do is combine all the ingredients, cook until it thickens, and enjoy!
Ingredients
- 2 cups cooked white or brown rice
- 2 cups milk
- 2 tablespoons sugar
- 1 tablespoon butter (optional)
- ¼ teaspoon ground nutmeg, cinnamon, or cardamom (optional)
- 2 tablespoons chopped nuts, raisins, and/or dried fruits (optional)
Instructions
1. In a medium saucepan, combine the cooked rice and milk. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
2. Add the sugar, butter, and spices (if using). Cook for another 5 minutes, stirring occasionally.
3. Add the nuts, raisins, and/or dried fruits (if using). Cook for another 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and let cool for a few minutes. Serve warm or chilled. Enjoy!
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
Notes
This recipe is very versatile and can be easily adapted to suit your taste. You can use any type of milk, such as almond milk or coconut milk, and any type of sweetener, such as honey or maple syrup. If you don’t have any spices on hand, you can use vanilla extract for added flavor. You can also add any type of chopped nuts, dried fruits, or other add-ins for extra crunch and flavor.
This recipe can also be made in the slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 4-5 hours, or until the pudding is thick and creamy. If you want to make it extra creamy, you can add a few tablespoons of cream or coconut cream at the end of cooking.
This dish is also perfect for meal prep. Simply make it ahead of time and store it in the refrigerator for up to 5 days. Enjoy!
Nutrition
One serving of this Leftover Cooked Rice Pudding contains approximately 230 calories, 7g of fat, 34g of carbohydrates, and 5g of protein.
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