Tag: comfort food

What To Do With Leftovers: Rice

How many times have you found yourself transferring all the little bits and bites left canada cialis online over after a meal (in my case, and probably most cases it’s dinner) into various sizes of plastic containers?

And while you’re doing this you’ve got a little angel sitting on one shoulder saying, “you are for sure going to find a way to use these leftovers and not let them go to waste. You will incorporate them into a future meal some time in the next 48 to 72 hours.”

Meanwhile on the other shoulder is perched a little devil saying, “Why bother? It’s just going to end up in the back of the fridge, also known as the wasteland of lost and forgotten food that is sure to become a science experiment utterly unrecognizable to any food group.”

Well if you’re anything like me your intentions are always noble but getting to those poor leftovers when there are fifty million other items on my daily to-do list doesn’t always happen. Not to mention coming up with a creative way to incorporate the leftovers into a meal that won’t have my kids groaning or turning their noses up. ├é┬áSometimes the mental exertion required to do this is just too much.

But there are some leftovers that are just too good to go to waste and I have resolved to make an effort to reinvent them into scrumptious dishes that will have my kids–and hubby–asking for seconds only to find it is all gone.

My mother was particularly good at upcycling our leftovers, although I wasn’t always that enthusiastic about eating them. I recall one time cutting into a piece of lasagna and looking at the filling, when I turned to my mom and said, “Wait a minute, isn’t this chicken from last night’s dinner?” She started out with a slightly sheepish look on her face mixed with a little giggle followed by an indignant glare (does that course of emotions make any sense to you?). I can’t remember what she said but it was a bit of a running joke with us because we could always count on my mom not to let good food go to waste. So I’m taking a page out of her book.

We had a couple of cups of basmati rice left over from dinner tonight, which got put into a container and shoved in the fridge. Feeling slightly more energetic than I have been in the last week because of a terrible cold, I decided to make rice pudding, which is one of my favourite comfort foods and the perfect antidote to winter.

The lowly leftovers
The lowly leftovers

 

My grandmother used to make a baked rice pudding that ended up with a thin layer of custard on top, but I have yet to find the recipe. Until then I’ve been playing around with recipes that I’ve found online.

I had roughly 2 cups of cooked rice so here’s my adaptation on a number of stove top rice pudding recipes I have found:

In a large sauce pan combine 2 cups of cooked rice with 1 1/2 cups of milk (I mixed skim and whole milk), reserving another 1/2 cup of milk for later. Add 3/4 cups of sugar and a pinch of salt. Cook over medium heat stirring constantly until the mixture begins to thicken.

Mix the rice, milk, sugar and pinch of salt
Mix the rice, milk, sugar and pinch of salt

Beat 2 eggs and set aside. Turn down the heat and to the rice and milk mixture add the remaining 1/2 cup of milk, beaten eggs (make sure they don’t cook when you add them otherwise you end up with scrambled eggs a la rice pudding). Stir for another couple of minutes. Remove from heat.

Add 2 Tbsp. of unsalted butter, 3/4 tsp. cinnamon, 3/4 tsp. vanilla extract and 1/2 cup of raisins to the mixture. Stir until thoroughly combined. You can serve this warm or cold and even divide it into individual cups. I prefer putting it in one big serving bowl and letting it cool a bit.

Butter, cinnamon, vanilla and raisins
Butter, cinnamon, vanilla and raisins

I could seriously eat this morning, noon and night it’s that yummy. Let me know if you have a much loved rice pudding recipe. Better yet: if you have a much loved leftover recipe let me know and I’d be happy to feature it!

Rice pudding: the ultimate comfort food
Rice pudding: the ultimate comfort food

Comfort Food: Rice Pudding

If you’ve ever been stuck with leftovers and are feeling stymmied about what to do with the dribs and drabs of last night’s dinner, fear not. Seize the opportunity to get creative in the kitchen with that sorry looking piece of chicken or that less-than-full-bowl of spaghetti. For me it was a not-quite-full serving of cooked basmati rice. It sat in the fridge fora day or so while I mulled over whether or not to add it to the next night’s dinner or save it for a special project. Since it didn’t make the cut for dinner, I decided to turn it into dessert, although I could eat this dessert morning, noon or night since it is the ultimate in comfort foods. Rice pudding, if made the right way, can be the perfect compliment to any meal or mood. For me that usually comes at night when I’m parked in front of the television in my sweats. I consider rice pudding guilt-free indulgence. Maybe it’s because it’s made with rice and eggs and milk. I just omit the sugar from that mental list and voila: a healthy snack.

So I got out my oven proof Corningware dish and put my concoction together unaided by a recipe. You must think I’m nuts but the ingredients required to make a sweet custard pudding never deviate. The basic requirements involve eggs, milk and sugar. Add to this a dash of vanilla extract, cinnamon and some golden raisins and you’ve got yourself heaven in a bowl. Oh yes, and don’t forget the heaping cup of cooked rice! I have yet to experiment with the flavour profile because really, who wants to mess with a good thing? But I might go out on a limb next time and try some orange or chocolate. Once I combined all the ingredients I popped it into the oven and baked it until creamy (sorry, I didn’t watch the clock), every now and again stirring it so the custard on top wouldn’t burn. I would say it came out a little on the sweet side, but I’ve got a sweet tooth so it didn’t bother me. Adjust the sugar depending on how tolerant your own personal sweet tooth is and sit down with a big bowl of warm rice pudding on a chilly night, under a cozy blanket with a good book (or movie) and you’ll never want to leave your house again.

Home-Made Rice Pudding

1 to 1/2 cups of cooked white rice

2 eggs

2 cups 2%milk (the higher the milk fat content, the creamier the custard)

3/4 of a cup of sugar

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 cup of golden raisins

Mix all ingredients together and bake at 350 degrees until the custard is creamy. Stir every ten minutes to avoid burning.