Rice is a wonderful accompaniment to countless meal options. It is also a rich source of dietary energy and a good source of thiamine, riboflavin and niacin. Rice provides 20 percent of the world’s dietary energy supply, while wheat supplies 19 percent and corn only 5 percent. Luckily, rice also keeps well as a leftover and can be used in a variety of salads, casseroles and, my personal favorite, rice pudding.
Not only is this recipe simple, but it makes a great, soothing dessert and is especially delicious served with a dollop of whipped cream. It makes a great breakfast treat too (but perhaps without the whipped cream.)2 cups leftover cooked white rice
2 cups whole milk
1 cup half and half
2/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 large egg, beaten
½ teaspoon cinnamon, optional
Pinch of nutmeg, optional
½ cup raisins, optional
2 tablespoons of brandy or rum (cognac), optional
Combine cooked rice, milk, half and half, sugar and salt in a medium saucepan. The mixture will look very thin and you may think the proportion of rice to liquid is off, but it’s not. Bring to a boil, and then lower the heat to a simmer and stir in the vanilla and raisins.
Simmer the pudding-to-be uncovered for 30 minutes, until the rice is very soft and just about all of the milk is absorbed. Stir often, particularly toward the end. The mixture should still be a littler thinner than you want the finished product to be because it will continue to thicken as it cools. Stir in cinnamon and/or nutmeg, if using and then slowly stir in the beaten egg and continue to cook for 1 minute. Remove from heat, and add the brandy (if using) and stir well to mix. Pour into a bowl and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled with whipped cream.
