Cook’s notes: An article on epicurious gives directions for making rice pudding with leftover rice. The instructions were easy to follow and the results were delicious. I like that it only used a small amount of sweetener. I also appreciate that it doesn’t call for a lot of extra ingredients, such as egg, sweetened condensed milk, bourbon, or cream. It’s simple and delicious.
This pudding was a great way to use up leftover rice from Thai takeout. I used a can of light coconut milk and added a touch of cinnamon. It would be vegan if you used maple syrup instead of honey.
In case you can’t read my handwriting on the index card in the photo, the ingredients were:
- Leftover rice (about 2 cups)
- 15 oz. can light coconut milk
- 1 Tablespoon honey
- 1/3 cup raisins
- 1/4 teaspoon cinnamon