Sharon Sebrow

Leftover Rice Pudding Recipe

I know, I know, What am I doing putting a food recipe in my blog.

Well, my 10 year old son (and his father) bought me a fancy-shmancy rice cooker for Mother’s Day, so I’ve been cooking rice on a regular basis for the past few weeks.

Since I love desserts, and rice pudding is included in that, I decided to make a lactose-free, version I can enjoy. So to the internet I go.
Every recipe I found had you standing over the stove stirring the rice milk mixture for 20 or so minutes. I am MUCH too lazy for that.
Here’s my version!

1 cup Cooked Rice
1 cup Soy/Almond vanilla flavored milk
*Optional 1/4 cup additional milk for a wetter consistency
2 Tbsp Honey.

I toss it all in a pot on medium heat and stir it as it warms, breaking apart any rice clumps and melting the honey into the mixture.
When it starts to boil (about 3 min), I turned off the heat, covered the pot and left it for about an hour. When I got back to it, the rice had absorbed the liquid and it made a thick mixture. Since I like my rice pudding cold, I put it in the fridge for a while.

As this thick mixture, it could easily be spooned out with an ice-cream scoop or even melon baller, place 2 or 3 in a bowl and drizzled with chocolate syrup and topped with whipped cream.

Or if you prefer a wetter consistency, you can mix in the additional 1/4 cup of milk before serving.

That’s it. Enjoy!

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