How to Make Rice Pudding From Leftovers Have you ever had too much cooked rice in your refrigerator? I most certainly have. I’ll make a large batch of brown rice with the intention of preparing numerous lunch bowls, only to tire of it a few days later.
When the rice is sitting in the refrigerator and rapidly drying out, I realize what I must do. I must prepare rice pudding. As with a good risotto, making rice pudding from dried rice requires approximately a half-hour of stirring over the stove. But if you begin with cooked rice, the cooking time is cut in half.
You can use any type of cooked rice, including brown, white, short grain, and long grain varieties. In addition, you can use any type of milk: cow or coconut, almond or rice, soy or oat. You don’t even need a recipe; simply add however much leftover cooked rice you have to a pot, cover with milk (you’ll need roughly equal parts rice and milk), and stir until boiling over medium heat.
- Once the milk has reached a boil, reduce the heat to medium-low and stir in your preferred sweetener.
- You can use white sugar, but honey or are healthier and more flavorful alternatives.
- Add a small amount, stir it in, and then taste; continue adding (and tasting!) until it reaches the desired sweetness.
(I prefer mine with a generous pinch of salt to accentuate the sweetness.) Once the sugar is at the desired level, add the following flavors: You can enhance the flavor with lemon zest, cinnamon, cardamom, nutmeg, vanilla, ginger, or even cocoa powder, depending on your whim.
Continue stirring and tasting, adding more milk if necessary, for approximately 15 minutes, or until the rice has expanded and softened and the pudding has reached the desired consistency. You can serve your rice pudding immediately, or you can allow it to cool to room temperature and store it in the refrigerator for a cold breakfast or snack topped with fruit.
Refrigerator Rice Pudding
The pudding will last approximately four days in the refrigerator. However, unlike that bowl of cooked rice, it is unlikely to last as long: How to Make Rice Pudding From Leftovers
How long can homemade rice pudding be stored?
Suggestions for Shelf Life, Thawing, and Reheating – Typically, homemade rice pudding can be refrigerated for three to five days. If you choose to freeze it, it can be kept frozen for up to three months. I have found that defrosting frozen rice pudding in the refrigerator overnight or in the microwave on defrost is typically the easiest method.
Home » How Should Rice Pudding Be Kept? How can Rice Pudding be stored?! A few days ago, I made a massive bowl of this delicious dessert but had no idea what to do with the leftovers! I pondered whether or not it would be okay to refrigerate the pudding, but I was unable to decide, so I ax80 I asked my Mom!! And Voila! Really, there is nothing to storing rice pudding.
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- Once the rice pudding has been prepared, allow it to cool to room temperature.
- The rice pudding is poured into a bowl and covered with aluminum foil.
- It would be ideal if an airtight container could be used.
Rice pudding can be stored in the refrigerator for up to one week. Rice pudding loses consistency when frozen; therefore, do not freeze. TIPS For rice pudding, utilize Sushi rice or Arborio rice. They are exceptional because they do not become rigid when refrigerated.