Part 1: Making the Rice Pudding Using Leftover Rice

Hey everyone, from Healthy Happy NJ! Just wanted to share a recipe video with you. This is part of my “Frugal Cooks Waste Not, Want Not” series in response to the sudden panic that we are all experiencing over having to make too many trips to the grocery store.

So we are trying not to waste food here, and we are also trying to have some fun in the kitchen. My son is not here today. But if he was, maybe he would be helping me add some ingredients to this recipe. Or not, you never know with kids, do you.

I was getting bored with  the usual breakfast choices. Have I ever told you how much I don’t enjoy breakfast cereal? Actually every once in a while I eat a bowl of it. But if I do that, it’s at night – rarely in the morning, when breakfast cereal is supposed to be eaten.

So today I was thinking I wanted something eggy and a little sweet. We had the rice. I don’t like recipes that require a lot of work, ie standing at the stove top stirring things. So I took a shortcut and made this in the oven. It’s not what you would call an award-winning recipe. It’s just good old rice pudding, a yummy and different way to use up leftovers.

Ingredients:

• 1  1/2 – 2 cups leftover rice
• 1 cup milk or half & half
• 1 to 2 Tablespoons real maple syrup
• 2 eggs, beaten
• 1 teaspoon cinnamon
• pinch of salt
• 1 pat butter

To make:

Preheat the oven to 350 degrees. Grease a small Pyrex baking bowl with butter. Add the rice to your bowl and make a well in the center. Crack the eggs into the well that you made and beat lightly with a fork. Add in the milk or half  & half, maple syrup, cinnamon and salt. Mix together and use a scraper to get the cinnamon away from the sides so it doesn’t burn.

Bake in the 350 degree oven for 30 to 40 minutes. Halfway through the baking, cover with foil to prevent the top from browning. When the mixture has solidified and the egg is a little puffy on top, remove from oven. Test with a fork to make sure it comes out clean. Let cool for a few minutes, then serve and eat. Great breakfast, great way to use up leftovers. One less trip to the grocery store? Maybe.

Part 2: Rice Pudding Made from Leftover Brown Rice: The Final Result

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