This particular recipe is really easy because all it requires leftover rice; you can use already cooked rice. We always, always have leftover rice, usually sitting in the rice cooker from last night. (Go to any Asian's house. You'll probably find leftover rice from last night in the rice cooker.) One thing I noticed is that this recipe actually works best with room temperature rice. If the rice has been refrigerated overnight, it does not seem to absorb the milk as nicely, and the pudding becomes more soupy. So if you have leftover rice, make sure it is soft and at room temperature. Save the cold rice for fried rice.

If you don't have leftover rice, simply prepare 1 cup of uncooked rice for this recipe, as you would normally cook rice. You can make the below recipe immediately after the rice is cooked, and it'll come out fine.

One thing that makes this pudding extra yummy is that I use a vanilla pod rather than vanilla extract. You get those crunchy little bits of vanilla and a bigger hit of vanilla taste this way.

Rice pudding
makes about 6 servings

Ingredients
2-1/2 cups whole milk
1/2 cup heavy cream
3 cups cooked rice
1/3 cup granulated sugar
1/2 teaspoon salt
1 vanilla bean, split and scraped

1. In a heavy medium saucepan, combine all the ingredients.
2. Cook over medium heat, stirring, until mixture comes to a simmer. Lower heat and simmer for about 15-20 minutes, stirring constantly, until the mixture is thickened.
3. Serve warm, or refrigerate and serve cold later.

Labels: recipes, the sweet