My mom used to turn any leftover rice into an elegant dessert of rice pudding, which she always served in the ceramic goblets that she made in college, sprinkled with freshly grated nutmeg and drizzled with cream. Standing on the stepladder over the stove and stirring rice pudding past my bedtime is one of the first memories I have of cooking.
Using leftover rice cuts the cooking time of a stovetop rice pudding in half, and the leftover pudding, if there is any, makes an excellent breakfast when eaten cold the next morning. If you have more or less than 2 cups of leftover rice, you can use equal parts rice and milk and adjust additional ingredients to taste.
makes 4 large servings
2 cups leftover rice, preferably white short grain rice
2 cups milk
3 Tbs. sugar
pinch of salt
½ tsp. ground nutmeg, plus extra for garnish
½ tsp. cinnamon
2 tsp. vanilla
¼ cup heavy cream, plus extra for garnish
Heat the leftover rice and milk in a medium pot over high heat until boiling.
Turn the heat down to medium-low; add the sugar, salt, nutmeg, and cinnamon.
Stir constantly until all the milk is absorbed and the pudding is thick and sticks to the back of the spoon, about 15 minutes.
Remove from heat, stir in vanilla and heavy cream.
Serve immediately, drizzled with a bit more cream (optional) and sprinkled with nutmeg.