Wednesday

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!

3 comments:

pia said...

this sounds utterly divine!!

Andrea said...

What a great idea! We ALWAYS have leftover white rice and I feel so bad having to throw it away when we can't finish it. Yum.

Jinnie N. said...

i never had rice pudding before. i eat ton of rice so i'll remember to try this next time we have left overs. :)