I made curry, now what do I do with my rice!?

So, you just had Indian food and if you're like me you tend to make enough rice to feed an army. Leftover rice is great, but there is only so much you can do with it. I suppose it is a good thing rice is cheap.


On this particular night I had nothing sweet in the house and as usual, my sweet tooth kicked in. Not to mention is was a blustery North Dakota evening and I wanted something warm and comforting. This winter weather is not good for my hips!

However, not being one to waste, I decided to use my rice before it was past it's prime. And, it hit the spot. It is also very budget friendly using staples and the recipe is very forgiving.

Rice Pudding

2 cups leftover cooked white rice
3 cups milk (any kind, this time I used 1 cup vanilla soy and 2 cups regular)
1/2 cup sugar
small pinch salt
1/2 cup raisins(I used golden, because, that's what I had)
1 teaspoon vanilla extract
1/2 tsp. orange zest
1/2 teaspoon cinnamon


Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla, zest, and raisins. Cook until just about all of the milk is absorbed (about 30-45 minutes). Stir in cinnamon.
Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.