What To Do With Leftover Rice? Make Moreover Rice Pudding.

 
 Ahhh...
True comfort food.
It's rice pudding.

See that rice in there?

 I'd made a big batch of it and I used some of it in my sweet and sour pork

and I had some of it "leftover."  As you know, Rosie doesn't do "leftovers."  Rosie does "moreovers."

As I've explained before, I don't like the word "leftovers."  It has negative connotations to me.  I prefer "moreovers."  I take what's been made already and turn it into something else - something more than what went before. And if that something else involves dessert, even better. 

  

Today, I'm make moreover rice pudding.

Here's how:

Rosie's Rice Pudding

2 cups cooked Jasmine rice

1 can coconut milk

1/2 cup skim milk

1/2 cup cream

1/2 cup sugar

2 cinnamon sticks

peel of 1 orange

1 TB vanilla

dried cranberries

toasted pistachios

turbinado sugar

Rosie Note:  As for the skim milk and cream, I always have both on hand, but never have whole milk, so I use a combination of the two to approximate whole milk, erring on the side of fat content.  Technically, 1 oz. cream and 7 oz. skim milk would give you the whole milk, but I'm going with half skim and half cream because I like the combination.

Combine rice, sugar, coconut milk, skim milk, cream, cinnamon sticks, and orange peel in medium sauce pan.  Bring to a simmer.  Reduce heat and barely simmer, stirring occasionally, for 45 minutes.  Stir in vanilla.

To serve, add cranberries, pistachios, and a sprinkling of turbinado sugar.

Here are the step-by-steps

for the instruction-impaired:

Sugar, rice, and cinnamon sticks for a nice infusion.

Coconut milk.

Skim and cream.

Orange peel.

And simmer and stir.

 Serve with  nuts and berries.

Maybe some fresh orange zest.

And a sprinkling of turbinado sugar.

Eat warm.

Or cold right out of the container 

while you stand in front of the fridge

with the door wide open.

Enjoy!