"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Click Here to Login

Reply
 
Thread Tools Display Modes
 
Old 05-03-2020, 07:55 PM   #1
Senior Cook
 
smoothseas's Avatar
 
Join Date: Dec 2008
Location: Is that a Marshmallow Peep? *num-num*
Posts: 131
ISO help with leftover cooked rice - pudding?

In order to support a local business, we ordered Chinese takeout tonight. There's a a plethora of rice left. Has anyone ever made rice pudding with leftover long-grain white rice?

I went a-goggling and found a small handful of recipes, but I was wondering if using precooked rice would compromise the integrity of the dish.

tia for any and all input...

__________________
seas
smoothseas is offline   Reply With Quote
Old 05-03-2020, 11:01 PM   #2
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,098
Ooo, leftover rice! I keep it really simple: heat rice, sprinkle generously with cinnamon and sugar, and add desired amount of milk.

Sorry I can't help on the rice pudding question. I'm more of a bread pudding kinda gal myself.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-03-2020, 11:21 PM   #3
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,932
Here's a recipe that I've been making since the 70s! It makes a fairly firm pudding - reduce the eggs to 2, for a thinner pudding.

1˝ c cooked rice
1/2 c sugar
3 eggs
2 c milk
1/2 c raisins (optional, but good)
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon, plus some for sprinkling
1/4 tsp grated nutmeg
1/8 tsp ground cardamom (if you like it)

Preheat oven to 325°. Butter a 1˝ qt casserole.

In a mixing bowl, whisk the eggs, then add the milk, rice, and seasonings. Pour into the casserole, and bake 25 minutes, then stir. Sprinkle with some more cinnamon, and bake another 20-25 minutes, or until a knife test comes out clean. Serve warm or chilled.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 05-04-2020, 09:21 AM   #4
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,973
CG makes rice pudding like my mom used to do, sort of like oatmeal but with cinnamon. Was good.

Dave's recipe is how SO makes it and how I make it now too. Much more satisfying. + points for adding a pinch cardamom. I thought we invented that little addition. Pretty glad you do the same, and it's ok to omit for the non- cardamom folks too.
Whiskadoodle is offline   Reply With Quote
Old 05-04-2020, 09:40 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,210
Quote:
Originally Posted by Whiskadoodle View Post
CG makes rice pudding like my mom used to do, sort of like oatmeal but with cinnamon. Was good.

Dave's recipe is how SO makes it and how I make it now too. Much more satisfying. + points for adding a pinch cardamom. I thought we invented that little addition. Pretty glad you do the same, and it's ok to omit for the non- cardamom folks too.
The cardamom addition is an Indian influence.

My mom used to make rice pudding on the stovetop.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-04-2020, 09:50 AM   #6
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,932
One of the other rice pudding recipes I have in my blue book was my Mom's - made in a double boiler, and soupy, so I don't really use that recipe. The other is a maple syrup recipe - starts with uncooked rice, and cooks for a long time in a very low oven, so I don't use that any more, but I occasionally use 1/4 c maple syrup, and just a scant 1/4 c sugar, in my favorite recipe.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 05-04-2020, 10:08 AM   #7
Cook
 
Join Date: Feb 2020
Location: NYC
Posts: 93
depends on how fussy you are. rice for rice pudding has to be really well cooked.
HeyItsSara is offline   Reply With Quote
Old 05-04-2020, 12:53 PM   #8
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,575
I would try one of the old recipes for Glorified Rice.

Some have a custard base others use whipped cream, sour cream, miniature marshmallows and most of them contain crushed pineapple.

Another option would be to reheat it for a simple breakfast cereal and serve it with a little brown sugar, cinnamon, and milk.

Good luck!
Aunt Bea is offline   Reply With Quote
Old 05-04-2020, 02:03 PM   #9
Senior Cook
 
RCJoe's Avatar
 
Join Date: Jan 2020
Location: Huntington
Posts: 233
You could use the rice but I would suggest that if you do....do it ASAP. You don't know how long the rice had been in the serving bin at the restaurant or how well it was cooked. Generally, use it up 24 hours after it was cooked. But some suggest it will keep in the fridge for up to a week. (with this said most restaurants are very cautious with rice)

Just a heads up for why I say this. Rice is vulnerable to "Bacillus cereus" spores and if not cooked long enough to destroy them, then it could lead to a toxin called "cereulide". If refrigerated and reheated later it may not destroy it and it could lead to illness. Drinking an alcohol beverage with the rice may not kill it either.

I make rice pudding frequently with raisins and cinnamon in it. My rice is cooked right before making any dish. I allow 1/2 C raw rice per person dining...which is about a 1 1/2 C portion of cooked rice per person.
RCJoe is online now   Reply With Quote
Reply

Tags
pudding, rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.