Rice Pudding Made with Leftover Rice
This is a delicious classic that's a nice way to use up leftover rice. We also like to dress it up with English toffee bits, chocolate and toasted coconut.
Dovetailing Tip: Use the leftover rice from Meal 3. Top with English Toffee chips, mini chocolate chips, and toasted flaked coconut.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 to 2 cup | cooked long grain rice (white or brown) |
| 2 cups | whole milk |
| 3 tablespoons | plus 1 teaspoon sugar |
| 1/8 teaspoon | salt |
| 1 teaspoon | vanilla extract |
| whipped cream, optional |
Directions:
In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired. Yield: 4 servings.
Toffee Rice Pudding: Combine 3 tablespoons each English toffee bits, miniature semisweet chocolate and toasted flaked coconut. Place half of the rice pudding in 4 individual dessert dish and top with half the toffee mixture. Repeat layers.
Source: tasteofhome.com
