Coconut Rice Pudding

This one is pretty plain and simple. Getting ready for IMCDA, I tried to pack some snacks in my little lunch bag with ice packs. They surprisingly didn't give me a hard time at security. I made too much rice for dinner the night before so whipped up some yummy rice pudding to take on the plane.

Recipe adapted from:

http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/

2 cups leftover cooked white rice - The rice I had was Jasmati rice which actually gave it a different flavor but was good
3 cups milk (any kind)* - I used Coconut milk
1/2 cup sugar (I used Stevia and used less than half a cup- probably only closer to a 1/4 really because the coconut milk is sweet- I did add a dash of Agave Nectar.
small pinch salt
1/2 cup raisins- not a big fan so I skipped it but I'm sure it's good.
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional I skipped the nutmeg

                                            

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla (and raisins). Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using. (I only used it to top it off)

Divide rice pudding into individual serving dishes serve warm or chilled. (I let it chill for about 4 hours and it was pretty good- I didn't do individual servings :) Just gave some to my mom when she stopped by and the rest in tupperware to take on the plane, and yes I ate the rest by myself)
Makes 4-6 servings.

*Note: Recipe calls to sometimes add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. .

Read more: http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/#ixzz1zaURoQIx