Left Over Rice Pudding

In search of breakfast this morning, I discovered that we had a lot of leftover rice.  I'd like to tell you that it was yummy, fluffy brown rice from some healthy home cooked meal.  I can't do that, however, because the reality is that it was hard dry white rice left over from Chinese take out.  Instead of just tossing it, I turned it into something good.  I don't know if this can technically be called rice pudding since traditional rice pudding has butter, eggs, lots more sugar, and is baked in the oven.  My version is vegan, and I did it on the stove top.  Maybe a rice porridge is closer to what this really is. Whatever the case, it's really good; it's really easy, and it uses up left overs, so you don't waste any money.

Left Over Rice Pudding

Ingredients:

• 3 cups left over rice
• 3 cups full fat coconut milk
• 4 cups unsweetened almond milk
• 1/2 cup raw cane sugar
• 2 tsp pure vanilla extract

Directions:

1. Combine all ingredients in large pot and bring to a near boil.
2. Turn heat down to somewhere between low and medium.  I cooked mine at 4 on the gas burner.
3. Simmer uncovered, stirring occasionally, until most of the liquid is absorbed, and the rice is thick and creamy, somewhere between 45 minutes and an hour.  Mine was done in 50 minutes.
4. Cool to room temperature and serve, topped with fresh fruit, cinnamon, nuts, whatever you desire.

You can make this with some sort of liquid sweetener, like agave or maple syrup, if you'd like, but you should reduce the liquid by about 1/2 a cup if you go that route.  You want to end up with creamy, not soupy.  

I ate mine in a short parfait, of sorts, with blueberries and cherries.

Enjoy!