Pantry Saver Rice Pudding from Leftover Rice

• 2 cups cooked rice
• 2 cups milk
• 1/2 cup heavy cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Optional: 1/4 teaspoon ground nutmeg

Steps

1. 1 Combine rice, milk, heavy cream, sugar, vanilla, cinnamon, and salt in a medium saucepan.
2. 2 Cook over medium heat, stirring occasionally, until mixture thickens and rice is tender, about 20 minutes.
3. 3 Remove from heat and let cool slightly.
4. 4 Serve warm, garnished with nutmeg if desired.

Equipment

• Medium saucepan
• Whisk
• Spoon

Variations

• Add raisins or diced apples for a fruity twist.
• Stir in a handful of chopped nuts for added texture.

Substitutions

• If you don't have heavy cream, use all milk for a lighter version.
• Substitute maple syrup for sugar for a different flavor profile.

Pairings

• Fresh fruit salad
• Toasted almond slices

Nutrition

Tips

• For a richer flavor, use coconut milk instead of regular milk.
• This pudding is even better the next day when the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with fresh berries or a drizzle of honey.
• Pair with a strong coffee or black tea for contrast.

FAQ