Leftover Rice Pudding

Leftover rice is nothing to be ashamed of.  Especially if you're trying to watch your portions (good job, you!)  On the other hand, having it sitting in a container at the back of the refrigerator growing steadily harder and unappetizing isn't really the best situation.  So what to do?

Add a few simple ingredients and enjoy it, that's what!


Ingredients:

1/2 cup milk (whole milk, skim milk, soy milk, almond milk, coconut milk, whatever you like milk!)
1/2 cup leftover rice, preferably not hard yet
1 tbsp sugar
1 tsp nutmeg

Directions:
Heat milk and sugar in a large mug in microwave for 2-3 minutes (warm, but not so hot a layer of skin forms on the milk)  Stir in nutmeg and rice.  Enjoy!

Comforting Rice Pudding

Known in the cookbook I picked up the original from as Skansk Grot (yum...), this stuff is the perfect tasty breakfast food for the holidays since it makes a massive batch.  It's good hot, cold, and reheated.

Ingredients:
1 large apple (I like golden grimes or delicious, but pick what you like best) diced
1 tbsp butter
1 cup white rice (do not use brown  DO NOT USE BROWN!!!!!)
1 cup water
3 inch cinnamon stick OR 2 tsp ground cinnamon
4 cups milk
3 tbsp brown sugar
1/3 cup raisins (I like gold because they're prettier)
1 tsp vanilla

Directions:
Rub butter all over the bottom and sides of a LARGE saucepan (I use a spaghetti pot).  Let any leftovers melt onto the bottom.  Add rice, water, and cinnamon to the pan and heat over medium.

When the mixture boils, drop to a simmer and cover for 10-15 minutes or until the water has been absorbed.

Pour milk into saucepan, turn up the heat and stir until it begins to simmer.  Turn back down to low and add everything else except the vanilla.  Stir gently.

Cover the pan and simmer for about 45 minutes, stirring occasionally.  Remove from heat and add vanilla.