- Either add rice into air-tight container or bundle up with glad wrap and store in the freezer. As and when needed, warm up for the next meal.
- Make fried rice (tom yam prawn fried rice) with veggies, seafood or meat for a quick meal.
- Chop onions, garlic, ginger, chillies and curry leaves and mix into rice with an egg. Shape into patties and deep fry them for a savory snack like the rice vadai.
- OR make a dessert as per this recipe.
The idea of making rice pudding from leftover rice isn't totally mine. It's my mom's recipe which I tweeted. She makes the thick gooey rice pudding. Cooked over low heat and served in small glasses with spoons. I took a short-cut. I didn't feel like using glasses to serve the pudding neither stirring the mixture over low heat. I used cupcake cases - more convenient to avoid washing up the glasses and the pot used for stirring. I divided the rice mixture between the cases, placed in a muffin tray and baked.
The rice pudding turned out almost the same as mum's and yes, you still need a spoon to eat it. But if you chill them, they will glide out of the cases easily.
3 cups leftover cooked white rice
1 cup milk (can use either carton or coconut milk)
1/2 cup softened salted butter
1 tsp vanilla essence
1 cup brown sugar (or as per taste)
10 red cherries - chopped
Mix all ingredients into a bowl.
Place paper cases into a muffin tray.
Divide rice mixture into equal portions.
Add into each paper cases.
Bake at preheated oven at 180c for about 40 mins or until the top becomes golden brown.
Remove and cool down.
Optional: either served as it is or chilled.
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