Prep 5 mins
Cook 10 mins
I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have.
- 1 1⁄4 cups cooked rice
- 1⁄4 cup sugar
- 1 1⁄2 cups milk (or enough to cover the rice)
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon ground cardamom
- 2 tablespoons ground flax seeds
- 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.
I didn't have flax seeds or almond extract, but I made this with coarse ground almonds, agave instead of sugar, nonfat milk, and raisins. It was easy, satisfying, and tasty!
i've made this recipe so many times. We usually have leftover rice and this makes a spectacular breakfast! i use soy milk and have made it before without the flax seeds. Either way it's great! Thanks for posting the recipe!
I used cooked jasmine rice. And I used splenda instead of sugar. It's great with the cardamom. Since I couldn't find the flax seeds, I used chia seeds. This is a great rice pudding. Wonderful taste. Thanks MissLinguist :) Made for Help a Naked recipe event