From the page: Leftover rice still has a lot to give
Idea 6
Creamy rice pudding
rice pudding is one of the most universal desserts there is — every country seasons it its own way, with cinnamon, lemon, coconut milk or cardamom. Simmered slowly in milk, the rice releases starch and creates that velvety cream without any thickener.
What you need
- Cooked rice (the less sweet, the better)
- Milk (enough to cover)
- Sugar to taste
- Lemon peel or cinnamon stick
- Ground cinnamon to finish
How to make it
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1
Put the rice in a pot with milk, sugar and the lemon peel or cinnamon stick.
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2
Cook over low heat, stirring often — the constant stirring is what releases the starch and gives creaminess.
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3
Cook for about 15 to 20 minutes, until it thickens enough to coat the back of a spoon.
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4
Remove the peels and serve warm or chilled with cinnamon sprinkled on top.
Finishing touches
a bit of condensed milk at the end makes it the "party creamy" version. Chilled, it firms up nicely and becomes a spoon dessert for the week.
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