Rice Pudding (A Sweet Way to Use Up Leftover Rice)
A sweet, creamy British-style dessert made from leftover rice, milk, and vanilla bean. A delicious way to use up day-old rice — enjoy it warm for a soft, silky texture, or chilled for a thicker, chewier bite.
Ingredients
Ingredients
- Leftover rice200g
- Milk350 ml
- Sugar100g
- Egg yolk2
- Vanilla bean1
- Unsalted butter20 g
Directions
- 1
In a medium pot, add 2 egg yolks, then mix in the 100g of sugar in three or four additions, blending well with the yolks.
- 2
Gradually pour in the 350ml of milk, stirring as you go.
- 3
Add the 200g of leftover rice and mix.
- 4
Split a vanilla bean lengthwise and scrape out the seeds with the back of a knife or a teaspoon.
- 5
Stir the scraped vanilla seeds into the mixture, then cook over low heat, stirring constantly so it doesn't stick to the bottom.
- 6
Once it reaches your desired consistency, stir in 20g of unsalted butter to finish.
- 7
Rice pudding can be enjoyed warm or cold. For a creamy texture, serve it warm; for a thicker, chewier texture, chill it in the fridge for 2-3 hours.
- 8
Top the finished rice pudding with fruit, fruit jam, or cinnamon powder to taste for an even better result.