Almond Spice Rice Pudding from Leftover Rice
"I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have."
photo by Boomette
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄4 cups cooked rice
- 1⁄4 cup sugar
- 1 1⁄2 cups milk (or enough to cover the rice)
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon ground cardamom
- 2 tablespoons ground flax seeds
directions
- Put cooked rice, sugar, and milk in a saucepan.
- Add extracts, cardamom, and flax.
- Heat to just before boiling, or to an early boiling point, stirring constantly.
- Remove from heat, cool, and serve.
- Store remaining quantities in the refrigerator.
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Reviews
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I didn't have flax seeds or almond extract, but I made this with coarse ground almonds, agave instead of sugar, nonfat milk, and raisins. It was easy, satisfying, and tasty! -
i've made this recipe so many times. We usually have leftover rice and this makes a spectacular breakfast! i use soy milk and have made it before without the flax seeds. Either way it's great! Thanks for posting the recipe! -
Super delicious! Great recipe! Made it with equal substitutions of cashewmilk and coconut sugar. Also, added raisins. -
I used cooked jasmine rice. And I used splenda instead of sugar. It's great with the cardamom. Since I couldn't find the flax seeds, I used chia seeds. This is a great rice pudding. Wonderful taste. Thanks MissLinguist :) Made for Help a Naked recipe event -
The taste of this was great, loved all the flavors, they really blended well. It was also easy and gave me a nice way to use up left over rice. My only issue with it is that mine came out more milky and not thick or creamy like a pudding that I was expecting. Wondering what I could do to fix that as really enjoyed the flavors.
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Tweaks
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I didn't have flax seeds or almond extract, but I made this with coarse ground almonds, agave instead of sugar, nonfat milk, and raisins. It was easy, satisfying, and tasty!
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This is my go-to recipe for rice pudding. I usually double the recipe, add about a cup of raisins, a heap of cinnamon, and a dash of nutmeg instead of cardamom, but it's good both ways. Good way to satisfy a sweet tooth and also get some protein in! Yum! -
I used 2 cups of rice and covered it with Almond milk. I also used 1/2 cup whole milk. I used cinnamon instead of cardamom. It was delicious, thanks
RECIPE SUBMITTED BY
I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.
