RECIPE: Rice Pudding à la Leftovers
Monday, June 10, 2013
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSTXBnk3GY8gC2luYefIWOYQtV-d1leDv0pC9b9kHcnUj37s7c_TkqB46SYlGC0L6mvr1bM3AfLi24rmQ4KKf6en9vAhJNUr3KAWvpre6fREp_BQYcfTiYQuXds92JABrekLgSvqF4YU/s640/IMG_1628+1.jpg)
Am I the only one who makes a huge amount of rice when I make dinner? Like way too much rice for one family to eat and then let it sit in the fridge for a week? This happens a lot, clearly, and sometimes I get bored with making fried rice with the leftovers, or eating it with chicken and gravy.
This rice that I had leftover was some purple jasmine rice. It was purple for the mere fact that some of the grains in the original bag were purple and turned the whole batch a pretty deep plum color when it boiled. And it was tasty as all hell. We made the rice to eat with some lamb kabobs, and made way too much.
So I thought, what could I make with this weird purple rice? It was a fragrant jasmine rice, so we didn't flavor it with anything, so it was open to both savory and sweet options.
Hmm, sweet?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43uuZLJqQYpe5ZzochRfUnsqM_fdS5zGjP08aBiVAzUlvv9ARZOIcNQjKDUJ8HySzvOuw8GFd7mgOXsY65qNkv91QaDaaZgXHniVJl_CEoV-55K50La4XK1HKm7Hr0rt1nbhj9NHN4Es/s640/IMG_1654+1.jpg)
Yes I know this rice pudding it purple. I know this. No need to remind me.
So the coconut rice pudding came about.
Ingredients:
Leftover cooked rice (around 3-4 cups)
16-20oz Almond Milk
16-20oz Almond Milk
1 12oz can of coconut milk
1 5oz can of evaporated milk (or use more almond milk if you wanna go full vegan)
1 1/2 Tbsp brown sugar
1 tsp of vanilla
1/2 tsp of coconut extract
1 tsp cardamom
A handful of shredded coconut (sweetened)
Corn starch slurry (if you feel like you need it)
Corn starch slurry (if you feel like you need it)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhmK-_pMY-aqAUGCi9aKariMdDY4GnKXYTUIzuzicjgDoKfbLQqKZNSBuBMxdGkcDDRkPpMvESE1oDFtuvJQrADqMicQ6OMPOeJJVO8H7LBUSGRtGTpRvJaFjnHZO9Rp6iNRoljXG6sA/s640/IMG_1634+1.jpg)
Steps (literally this is a four-step process)
- Put all in the ingredients in a sauce pan, cook on low.
- Stir consistently for 30 minutes (or until to the desired thickness); if you want a thicker consistency add a corn starch slurry.
- Once you've reached a desired thickness, add the shredded coconut.
- Cool for at least half an hour if you want to eat it warm or for 2-3 hours to eat it cold.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pPKy9cqNivio336n6_2jJPc0qdPzQI9ZKmVYnOXgBXhYMWl1J2o88FWnT3YQCDmI77IFMmgdwARJgtS9A6j2J0soz_tFN6IMcP8In2Mctz0wVbJGPZxpFzPZXMl3jc4rEHhbi66m4Z4/s640/IMG_1640+1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQz_GSWBM7jbNX4XIV30pt7LYIkIWspZ9yvbo6aLKmmyVLuxz9b7-hJzC6SyN3hO5qgch2HJBvi9outH42cJgQj6b1F1anXHt7KvSVqXWgjCzNvSJoxUcvsdcYC0kZkiMaqX8-AJZZANI/s640/IMG_1674+1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYb9rksn8EAqCUXyGyaj_b3esODKXknSpYH3FNmWOsZdUZSHztSGHyLF5Adqd1eSCd-7blbscWBhXyq5FfeWA9fAzGThoQkD0foKPckCXvOFm-YxgQ45A5yPnjjPveCSLmj8Iymq8H8Dk/s640/IMG_1671+1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_cFjtA06RioE4udbK_QWU2p8fDsODXeSPKAMFuFXEW8oCbo6iwF8CWKknDTsxF2CCSSiQLEzP9HhNY3WSIj1tnC0e3Q3SQ4ufitdeUYy4Ii5Gc9BMQHeJKApTPPPskrormuJL4vUAy0/s640/IMG_1666+1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWB9qjFyN5pYLKlXG3irL_P-vmcAHQwvmNCm0uOR-FxeQqXmrFcecZT-ch42L-KFtstU6C1crEh6ZDTqL68smtFeEJYETPjmnskgTY3kFjg2Bx_0kirn8c_GnZIVx7mQVmUzmN6bSrgnI/s640/IMG_1667+1.jpg)
I hope you enjoyed this!
edit
No comments:
Post a Comment