My darling hooband recently made rice to go with a stir-fry recipe I was trying out for the first time. Problem is, he made approximately enough rice to feed the country of Japan 3 times over for 2 days. OK, that's an exaggeration, but only slightly.
So, what to do with the leftover rice?
Fortunately, I had one recipe and after a quick internet search I found another. Both are wonderful. So the next time you find yourself with a lot of leftover rice, try one of these on for size.
(I found this one on Allrecipes.com)
1/4 cup butter
1 tsp Creole seasoning*
1/8 tsp pepper
2 cups cooked white (or whatever) rice
Melt butter in a saucepan, add seasoning and cook for 3 minutes. Stir in rice. Cover pan and heat through. Serve!
*If you don't have any you can use: 1/2 tsp EACH paprika and garlic powder; a pinch EACH cayenne, dried thyme, and ground cumin. I would also add salt to taste.
Leftover Rice Rice Pudding
(I can't remember where I found this recipe)
2 cups leftover cooked white rice
3 cups milk (any kind, even soy) (I used slightly less and it was fine)
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 tsp vanilla extract*
1/2 tsp cinnamon, optional**
pinch of nutmeg, optional***
Combine cooked rice, milk, sugar, and salt in a medium saucepan. Bring to a boil, then lower heat to a simmer and stir in the vanilla (*I actually had part of a vanilla bean, I used that and took it out later) and raisins.
Cook until all the milk is absorbed (30-45min). Stir in cinnamon and nutmeg, if using.
Serve warm or chilled. If you chill it, it will thicken up a bit more.
* ** *** Feel free to mess with this recipe. When I put in the first four ingredients, I also put in some empty cardamom pods I had on hand to infuse. I picked them out later. The first time I ever had rice pudding, Tim put in cardamom and it just isn't the same without it (thanks, Tim!). Also, you could put in a broken up cinnamon stick in the first step instead of putting in ground cinnamon later.
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2 weeks ago