Almond Spice Rice Pudding from Leftover Rice
photo by Boomette
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 295.73 ml cooked rice
- 59.14 ml sugar
- 354.88 ml milk (or enough to cover the rice)
- 2.46 ml almond extract
- 2.46 ml vanilla extract
- 1.23 ml ground cardamom
- 29.58 ml ground flax seeds
directions
- 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.
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Reviews
-
The taste of this was great, loved all the flavors, they really blended well. It was also easy and gave me a nice way to use up left over rice. My only issue with it is that mine came out more milky and not thick or creamy like a pudding that I was expecting. Wondering what I could do to fix that as really enjoyed the flavors.
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RECIPE SUBMITTED BY
I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.