Monday, June 17, 2013

Making Rice Pudding from Leftover Rice

Rice Pudding by Angie Ouellette-Tower for photo 005_zps8029b527.jpg

Making Rice Pudding from Leftover Rice

This is a waste-free recipe!  Whenever I have Chinese Take-out, I always end up having leftover rice the next day.  For years I would just eat the rice plain with a little soy sauce on top but that was always a dread - because I didn't want to waste it I would just eat it.  Then one day an idea popped into my head - "make pudding" - that's when I created this recipe!

NOTE:  To my Gluten Free Readers - make sure that the cornstarch that you use is pure cornstarch with nothing else added.

Rice Pudding by Angie Ouellette-Tower for photo 001_zps6f274cc2.jpg
Leftover Basmati Rice that I steamed in the oven
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
3 cups milk
2 tablespoons butter
1 teaspoon vanilla
1 to 1 1/2 cups rice (leftover - already steamed or cooked)
1/2 cup currants or raisins
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

In a medium sized saucepan - combine the sugar & cornstarch.  Slowly stir in the milk making sure that both the sugar & cornstarch are dissolved.  Bring to a boil on medium heat stirring all the time.  Once it has boiled you will notice that it has become thick - that's good - that's what you want.  Now remove from heat temporarily.  In a separate bowl whisk the egg yolks and add about 1 cup of the hot & thick milk mixture - stir until the eggs are combined.  Now pour that egg/milk mixture into the pan with the remaining hot milk/sugar mixture and return to medium heat (see picture below).

Rice Pudding by Angie Ouellette-Tower for photo 002_zpsd7ec8b6c.jpg
Now that the yolks have been added - bring the pudding back to a boil - stirring all the time.  Boil for 1 minute (again stirring all the time) (see picture below).

Rice Pudding by Angie Ouellette-Tower for photo 003_zpsbc532edf.jpg

Remove from the heat and add the butter, vanilla & spices - stir until the butter has totally melted.  Finally, add the leftover rice and the fruit (raisins or currants) and stir (see picture below).

Rice Pudding by Angie Ouellette-Tower for photo 004_zpsc59f28d9.jpg

Chill in the fridge for a couple hours & then serve! 
Or serve warm - ENJOY!

Rice Pudding by Angie Ouellette-Tower for photo 007_zpsee4e1e82.jpg

Variations: Substitute dried cranberries or dried apricots (chopped) for the currants or raisins!

Linked to:
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All My Bloggy Friends
Tuesday with a Twist
Adorned From Above
Waste Not Want Not
Lovely Blog Hop
Foodie Friday
Freedom Fridays
Couponing & Cooking
Mix It Up Mondays


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  1. Hi Angie,

    I'm right there with you not wanting to waste food! Your pudding looks yummy. I've never used currants in mine - but I like this idea! Thanks for sharing :)


  2. Hi Angie, Over from YBC Linky Climb. New GFC follower here. Your pudding looks yummy!

  3. Hi,

    Wanted you to know I tagged you in the ABC of Blogging June Challenge.

  4. It looks and sounds delicious.

    I have always been amazed at how much rice those restaurants can pack into those little containers, they must use some kind of press. Once I remove the rice from its little Chinese take-out container it almost fills up a 2 quart bowl. I have used the left-over rice in soups or mixed it with beans to serve as a side dish, but this would certainly be a wonderful way of getting rid of it without being wasteful. I'm definitely printing out your recipe. Thank you. :)

  5. Sounds good! Thanks for sharing at the Healthy Tuesday hop :)

  6. YUM! I love recipes for leftovers.

    I finally made it back from my trip so my comments are late...
    Thanks for sharing at Tuesdays with a Twist! Looking forward to seeing what you share this week!

  7. This looks delicious. Thanks so much for sharing it with Adorned From Above's Blog Hop. We can't wait to see what you share at this weeks party. Have a great week.
    Debi and Charly


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