I recently had a lot of leftover rice from Chinese takeaway. Everything but the rice had been eaten and I didn’t want to throw out 2 cups of rice. Usually when I make rice pudding, I cook the rice in a thick custard, but this time I decided to make something closer to what I used to have at breakfast in KSA. I even had real cinnamon and cardamom pods to add, which is what you see in the lower left and top center of the pot.
Ingredients for 8 servings
2 cups leftover rice
1 12 oz can coconut milk
1 1/2 cup milk
1/2 cup sugar
1 tsp salt
cinnamon and cardamom to taste – optional
This recipe couldn’t be any easier. Put the leftover rice in a pot and break it up a little. combine the coconut milk, milk, sugar, salt and egg in a bowl and add it to the rice. Add cinnamon and cardamom if you like. Bring to a simmer over low heat, stirring occasionally until most of the liquid has been absorbed, about 20 minutes.
The rice will soften and the liquid will thicken slightly. Don’t expect a custard-like pudding when you finish. This Arabic style rice pudding is much thinner. Try topping it with crushed pistachios for a bit of crunch.