Using up leftovers

leftover rice becomes rice pudding

My husband loves homemade pudding. Whenever we cook rice he wants to be sure that we have leftovers so that we can make rice pudding.  He  makes sure to remind me that we need to cook enough to make pudding. He has been known to request rice for dinner just so we can have rice pudding afterwards. This is the recipe that we have developed over the years.

photo from Bing images

Leftover rice pudding

In a medium sized saucepan mix together

1 can (12 ounce) evaporated milk
1/2 to 1 cup leftover cooked  rice
1/2 cup water
Cook this mixture over medium heat until the rice plumps up and gets softened, and creamy (about 10-15 minutes).


1 1/2 cups milk (2% is what we usually have)
3/4 cup sugar
4 Tablespoons cornstarch
3 whole eggs
Mix the sugar, cornstarch, and eggs into the milk, whisking well.
Pour this milk mix into the hot rice mixture. Bring the entire thing to a boil.

Finish the pudding with;
1 1/2 teaspoons vanilla
Cinnamon to taste (about 1/2 teaspoon or so)
raisins or dried fruit if you like


It can be served warm or cold.  Although, hot from the pan (with a steaming mouth) is my husband's favorite way to eat it.










This post shared as part of real food Wednesdays