My Weekday Morning Rice Pudding
- 1/2 cup leftover cooked rice
- 1/4 cup milk or coconut milk
- 1/4 cup cream (or coconut milk)
- 1/2 tablespoon maple syrup (use more or less to taste)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- Fruit of your choice, for topping (I tend to either use golden raisins or dried currants, or I make a quick sauce with whatever frozen berries are lurking in the freezer)
- Combine the rice, milk, cream, maple syrup, cardamom, cinnamon, and salt in a heavy bottomed saucepan. Put the pan over medium-high heat, and as soon as it starts to bubble, turn the heat down to a gentle simmer.
- Simmer the rice, covered, until it has pretty much absorbed the liquid and is a thick, pudding-y texture -- mine usually takes about 7 to 10 minutes. Top with fruit and more sweetener, if desired. Rice pudding is equally good hot, cold, or at room temperature. So, if you need to take it with you in a cup, or if you need to set it aside while you go dry your hair, go for it. It will be fine.
leftover cooked rice, milk, cream, maple syrup, ground cardamom, ground cinnamon, salt, your choice
Taken from food52.com/recipes/33075-my-weekday-morning-rice-pudding (may not work)