Best Almond Spice Rice Pudding From Leftover Rice Recipes

RICE PUDDING WITH LEFTOVER RICE

Steps:

• Gather the ingredients and preheat the oven to 300 F.
• In a medium saucepan, heat the milk and rice over medium-low heat, stirring together frequently so the milk doesn't burn. Bring the mixture to a slow simmer.
• In a separate medium bowl, combine the eggs, sugar, and vanilla.
• Whisk about 1/2 cup of the hot milk mixture into the egg mixture to temper the eggs. Add all of the egg mixture to the saucepan of hot milk and rice, stirring constantly to avoid scrambling the eggs. Allow to cook until thick enough to coat the back of a spoon, about 175 to 180 F.
• Add the cinnamon and raisins, stirring just to combine.
• Finally, pour the rice pudding mixture into an 8 x 8-inch casserole or baking dish and bake in the preheated oven for 25 to 35 minutes. For a creamy texture, remove the rice pudding when it's lightly set with a slight jiggle. For a firm baked custard, cook until a knife inserted in the middle comes out clean.
• Allow the rice pudding to cool slightly before serving.

LEMON AND ALMOND RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

ALMOND SPICE RICE PUDDING FROM LEFTOVER RICE

Steps:

• Put cooked rice, sugar, and milk in a saucepan.
• Add extracts, cardamom, and flax.
• Heat to just before boiling, or to an early boiling point, stirring constantly.
• Remove from heat, cool, and serve.
• Store remaining quantities in the refrigerator.

RICE PUDDING WITH LEFTOVER RICE

Steps:

• In a saucepan over medium-high heat, bring 1 1/2 cups water to a boil. Reduce the heat to low and add the rice. Cover the saucepan and simmer for 20 minutes.
• In a separate saucepan, combine the cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat, stirring frequently, for 15 to 20 minutes or until thick and creamy.
• Pour the remaining 1/2 cup milk, beaten egg, and raisins and stir for 2 more minutes. Remove from the heat and mix in the butter and vanilla.

DANISH RICE PUDDING WITH ALMONDS

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

STOVE TOP RICE PUDDING FROM LEFTOVER RICE

Steps:

• In a small saucepan, combine all dry ingredients.
• Slowly whisk in milk till well blended. Put saucepan over medium heat.
• Add Butter and vanilla.
• Whisk or stir until mixture thickens.
• Remove from heat and add brown sugar and splenda packets to desired sweetness.
• Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

LEFTOVER RICE PUDDING

Steps:

• In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

RICE PUDDING FROM LEFTOVER RICE

Steps:

• bring rice, milk, cream and sugar to a boil.
• simmer 15 minutes stirring occasionally.
• stir in vanilla, cinnamon and raisins.
• cook until thick and creamy.
• tip: if you stir a lot at the end it will be creamier!
• turn off heat and stir in egg yolks.
• serve warm or chilled, i prefer chilled with this recipe.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.