Jim's mom LOVES Chinese food. But she always has a ton of leftover brown rice and she gives it to us. Other than some of the rice dishes my mom used to make in the crock pot, this is one of my very favorite ways to use it up.
Leftover Rice Pudding ~ $0.20 per serving
2 cups rice, cooked (free!)
3 cups milk, any kind ($0.60)
1/4 cup white sugar ($0.05)
1/4 cup brown sugar ($0.05)
1/4 tsp salt
1/8 tsp nutmeg, to taste
2 tsp vanilla
1/2 cup raisins ($0.50)
1 tsp cinnamon, to taste
1. Combine all ingredients in saucepan.
2. Heat over medium high heat and stir often until milk and rice thicken, about 20 minutes.
3. Serve warm or chill, if desired.
Makes 6 servings
Jim and Josh both love rice pudding more than any other dessert, so I love to make this for them. You can use any type of milk or cream or a combination. Omit the raisins, substitute golden raisins, cranberries, or cherries. Use all white or all brown sugar. Change the proportions of spices if you want. (If you want to make an Indian-style pudding, subsitute honey for both sugars, chopped dates for the raisins, and use ginger and cardamom in addition to the nutmeg and cinnamon. )