RECIPE: Rice Pudding à la Leftovers

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?
Yes I know this rice pudding it purple. I know this. No need to remind me.

So the coconut rice pudding came about.

Leftover cooked rice (around 3-4 cups)
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)

Steps (literally this is a four-step process)
  1. Put all in the ingredients in a sauce pan, cook on low.
  2. Stir consistently for 30 minutes (or until to the desired thickness); if you want a thicker consistency add a corn starch slurry.
  3. Once you've reached a desired thickness, add the shredded coconut.
  4. Cool for at least half an hour if you want to eat it warm or for 2-3 hours to eat it cold.
And you're done. Add whipped cream or more toasted coconut if you want.

I hope you enjoyed this!

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