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Prep 2 mins
Cook 5 mins
Kind of like a thin rice pudding, served warm. Great for breakfast, or snack, great for using up any leftover rice.
- Stovetop: Place all ingredients in a pot, stir together and cook on medium low for about five minutes stirring occasionally as so it does not scorch. This should be somewhat soupy. Warms up nicely.
- Microwave: same as above, but in microwave safe bowl, microwave for about 2 minutes stirring occasionally so it doesn't boil over.
- You can add whatever fruits that you want to it, dried fruits are great.
I have been making this for years, but with a slight variation. Instead of evaporated milk, I just use regular milk, and I add raisins, cinnamon, nutmeg, and cloves (all to taste). I recently made more of this than I actually wanted one morning (had an odd amount of leftover rice), so I put the other half back in the fridge, and the next morning it was even better! I had to add a little milk because the rice and raisins had soaked up so much overnight, but the flavors had melded very nicely overnight!
This recipe is easy, and a great way to use excess rice (as I'm always making too much when I cook up a curry). My husband doesn't like it, but he hates half of all known sweet things, so nuts to him. I LOVE it. Just like rice pudding, but without the wait!
This is a pretty good recipe. It seems to be a variation of a breakfast recipe that my mom would make me when I was younger. Instead of evaporated milk she would use regular milk and the dish would not be heated. This gave it sort of a cereal substitute feel and TBH I like it lot better. As another variation, try using my modifications and instead of using rice use ~half-dollar sized pieces of bread. Good for when you just didn't have enough left over rice to make this :)