rockin' rice pudding

"tyler florence knows how to use up leftover rice!"
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by NoraMarie photo by NoraMarie
Ready In:
30mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • combine rice and first 5 ingredients in a pot,cook on medium for 25 minutes until most liquid is absorbed add lemon zest and 1/2 tsp cinnamon.
  • spoon into serving dish and sprinkle with remaining cinnamon.

Questions & Replies

  1. Can I do the recipe for rice pudding in the microwave instead of in a pot on the stove? Has anyone tried it?
     
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Reviews

  1. This is the best recipe for using leftover rice. I've used it many, many times. Since I never know how much rice I'll have leftover I use the following proportions: for each 1 cup of cooked rice, I use 1 cup milk, 1/4 cup sugar, 2 teaspoons butter. Probably 2 tablespoons of raisins; I often leave them out. The rest is sort of random. I once used 3/4 cup of grated Ghirardeli chocolate with 4 cups of rice and it was a disaster. 1/2 cup would have been more than enough. As you can tell this is a fun recipe to play with.
     
  2. Great way to use up leftover rice. Used regular white rice, next time I'll leave out the lemon, but it was yummy. Definately making it again and again!
     
  3. I used eggnog. Smooth and delicious. Thanks
     
  4. I used some fresh raspberries because I did not have raisins. And I only had 2 cups of milk so I added one cup of coconut milk. I omitted the cinnamon. It was yummy!
     
  5. Fabulous and Fast! I used leftover rice from the dinner the night previous when I WAY overestimated how much rice was needed! Loved the addition of the lemon zest. I almost didn't put it in but it adds such a nice depth of flavor with the cinnamon. I appreciated that I didn't have to put this in the oven to bake too. I'm keeping this recipe handy to make the next time I "overestimate" the rice (or maybe I'll just make too much on purpose)!! Thanks. ***Update since first rating: I've made this numerous times now and we still love it! Delicious!!
     
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Tweaks

  1. I meant to say, completely Cooled
     
  2. Delicious and so easy! I used maple syrup instead of sugar and no lemon zest.
     
  3. My friend, her DH and their family and I thought this was awesome!!! I used cardamom in place of the cinnamon, as I just love it so much since having it in another rice pudding awhile back. Thanks for sharing this with us Chia! Linda
     
  4. I have made this several times at home and while I think it's awesome as written (and so easy that I've already committed it to memory)I do have a couple of comments. First of all, I've also made this with freshly cooked rice (when I had a mad craving and no leftovers!)Secondly, halving the sugar doesn't affect the taste. Finally, I substitute currants for the raisins, which makes for a tarter flavor. The lemon zest definitely makes it, and I would recommend doubling it--leftovers are really good cold. In fact, my roommate prefers this chilled rather than hot, something that Tyler Florence suggests in his introduction to the recipe, even though it's hard to resist just out of the pot! Thanks for posting it; I specifically searched for "Rockin' Rice Pudding" to make sure if it was in here already, and if it wasn't I was going to post it myself!
     
  5. This is the easiest and tastiest rice pudding ever!!! I also substituted heavy cream for 1/2 of the milk and left out the lemon zest. It was DECADENT!!! I served it to hungry deer hunters in my restaurant for dessert this afternoon! It got raves all around...and they are tough customers! Thanks for a sure winner!!!
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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