take-in

i have a soft spot in my heart for rice pudding. i grew up with two amazing grandmas who knew a whole lot about all things cooking and baking. grandma grabe always had at least three different kinds of cookies in the cupboard and a fresh batch of rice pudding in the fridge when she knew i was coming over. we love chinese takeout. but i've never understood exactly why they give you SO much rice and we always have leftovers. so here is an easy and delicious recipe to utilize that leftover rice next time.

Chai Spiced Rice Pudding

2 cups cooked rice

3 cups milk ( i tried this with vanilla soy milk but use whatever you have on hand)

1/3-1/2 cup sugar (adjust the sugar depending on what kind of milk you use)

pinch of salt

1-inch knob ginger, peeled & cut into chunks

1 cinnamon stick

10 whole cloves

20 black peppercorns

ground cinnamon, for garnish

combine rice, milk, sugar, ginger and cinnamon stick in a saucepan. put cloves and peppercorns in a tea infuser or make a small packet with cheese cloth and string and place in saucepan. bring to a boil and reduce to a simmer. cook for 15-25 minutes, until desired consistency is reached. dust with ground cinnamon to garnish and enjoy!