Wednesday, July 2, 2008
Even after eating leftover stir fry for lunch Sunday and packing some in Dan's bento for Monday, we still had some jasmine rice left over. The New Moosewood Cookbook's very simple rice pudding recipe is a great way to use up leftovers. Basically, you put two cups of cooked rice with one cup of milk in a saucepan, bring almost to a boil, then simmer for about twenty minutes, or until all the milk is absorbed and the rice is creamy. Then you remove from heat and stir in the seasonings of your choice. I usually use a small squirt of lemon juice, some vanilla extract, cinnamon, nutmeg, and either maple syrup or sugar. It doesn't need much sweetening, and it's a nice, satisfying dessert that is low-fat (at least until you put whipped cream on it, like we usually do).