Introduction: Leftover-rice Rice Pudding
This is my second Instructable using leftover rice (see my rice cracker one here) but we honestly had a somewhere around a quarter ton with just two of us to eat it. I love rice pudding; my wife, however, does not. I thought this would be a great opportunity to make rice pudding and she actually agreed (she just wanted the rice gone). The pudding turned out well so I will be eating by myself for the next few days (it may take me a while unless I can think of another use for leftoever leftover-rice rice pudding). Happy cooking!
Step 1: Ingredients
You might think that leftover rice is the most plentiful ingredient in leftover-rice rice pudding--but it's not. In fact milk wins that gold medal. Thought less plentiful I believe that all ingredients are entitled to their own place of glory and so in no particular order I give you the ingredients:
- 1 orange worth of orange zest (about 2 T) (If you've never had the pleasure of zesting an orange i recommend googling it!)
- 1 tsp vanilla
- 2 eggs
- 4 cups of milk
- 1 cup of already cooked LEFTOVER rice (no, you cannot cook rice for this recipe it must be leftover from another meal :) )
- 1/2 cup raisins
- 1/2 Tbsp butter
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup sugar
Go ahead and preheat your oven to 350 degrees F. (It's an easy recipe and will be ready to go in the oven in no time)
Step 2: Scalding the Milk
The first thing you need to do is scald your milk. Scalding means heating to above 180 degrees F to kill any bugs and to deactivate any enzymes that may interfere with the setting up of the pudding. I didn't measure the temperature with a thermometer but you need to get the milk hot. It took my microwave about 7 minutes to get the milk hot enough. (Please be careful and don't burn yourselves!)
Step 3: Mixing
After your milk has been scalded it is time to mix the other ingredients in. Add the rice, breaking it up and mixing it in well. Beat the eggs and then add them slowly while mixing thoroughly. Then dump everything else in; mix it up, and pour it into a big-enough baking dish.
Step 4: Baking
Pop the soon-to-be pudding into the preheated (350F) oven and set the timer for 20 minutes. When 20 minutes are up give the pudding a good stirring and let it bake for another 20 minutes. When the timer beeps/chimes/buzzes you're done! Pull out your piping hot pudding and let it cool a little before digging in.
Step 5: Another Day Another Pudding.
Once your leftover-rice rice pudding has cooled below a scalding temperature you may eat it however you desire. I like it for dessert and breakfast the most. I recommend adapting this recipe to include whatever secret ingredients your mother, grandmother, aunt, etc used to put in theirs. If you have any unique ingredients let me know in the comments--I always like to hear new ideas. Thanks and happy pudding!