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Leftover Rice Pudding

Rice pudding made with leftover rice and coconut milk.

Rice pudding made with leftover rice and coconut milk.

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

1 egg

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.

Pudding mixture before cooking.

Pudding mixture before cooking.

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.

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