Kenya could eat rice morning, noon and night, so I'm constantly trying to come up with new recipes using this great grain. I'm thankful that he loves rice so much because it's inexpensive, easy to prepare and healthy. I usually make a big batch in the rice cooker once or twice a week, so I always have some on hand in the fridge to quickly heat up and serve with beans, stir fry, sushi rolls or Chicken and Rice Burritos. Although I love the Creamy Rice Pudding recipe that I make all the time, this quick Leftover Rice Pudding is a fantastic alternative to the real thing without sacrificing any of the flavor. Just plop all the ingredients in a pan, let the rice absorb most of the milk and, "ta-da", rice pudding that everyone in your house will think took you hours to make.
Leftover Rice Pudding (Serves 4)
- 2 Cups Cooked White or Brown Rice
- 1 Cup Vanilla Rice Milk (you can also use cow’s, almond or soy milk)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 3 Tbsp Agave Nectar or Honey
Preparation1. Place all the ingredients in a sauce pan and cook over medium heat for 8-10 minutes or until it starts to thicken up.
2. Place in bowls and cool.
3. Refrigerate or serve at room temperature.