Cherry and Vanilla Rice Pudding

Waste not what not should be the biggest policy for everyone who cook. Please, think of the millions who can't afford a meal before you throw away food (Hot Masala Lentil Soup & Lamb Kofta Curry). Such a waste to our money as well if we don't save ingredients or leftovers (Dory Fish Sandwich & Pineapple Bread Pudding). Of course for Malaysians, I bet we are never short of cooked white rice (Mango Basmati Rice Pudding) which can be saved (Rice Vadai  & Anchovies Fried Rice). The idea of making rice (Rice Congee With Condiments) 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 (Pumpkin Jelly). 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. This rice pudding turned out almost the same as mum's and yes, you still need a spoon to eat it. But if you chill it, it will glide easily from the case. Dessert time everyone (Fried Apple Fritters, Chocolate Rum Tart & Thin Apple Pie).

Ingredients

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

Method

Mix all ingredients in 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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