Planned-Over Rice Pudding

This rice pudding was made with brown rice syrup. spiced rum and almond milk.

This rice pudding was made with brown rice syrup. spiced rum and almond milk.

“In the old days” my family seldom let food go to waste.  Day-old bread was used in bread pudding, milk toast or dried for dressing and breading. Yesterday we had more rice leftover than needed and I remembered how I liked my Aunt’s bread pudding. So…why not try rice pudding? Cooks.com recipe for Rice Pudding was easier to prepare than I expected, even after I substituted ingredients for some in my pantry. Once you  have cooked with gelatin a couple of times you actually do not need the  recipe (see my actual recipe below) if you follow this general procedure:

RICE PUDDING

  • Powdered Knox gelatin is inexpensive and contains no artificial flavoring.

    Powdered Knox gelatin is inexpensive and contains no artificial flavoring.

    Sprinkle 2 packets of unflavored gelatin over 1/2 C of sweetened liquid and a pinch of sea salt  in a sauce pan.

  • Stir it constantly while heating te mixtre until the gelatin dissolves..
  • Mix in  2 C milk, 1 1/2 C cooked rice and a flavoring,  such as vanilla, then place pan into a bowl of ice water.
  • When it starts to set up move mixture into serving-sized dishes or glasses and place them into refrigerator to cool for several hours.

Here is the original recipe from Cooks.com  My adapted recipe is below,

Brown Rice Pudding
Healthy choice dessert
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Ingredients
  1. 1/2 C Brown rice syrup
  2. 1/2 C water
  3. 2 pks unflavored gelatin
  4. pinch of salt
  5. 2 C almond milk
  6. 1 1/2 C cooked brown rice
  7. 1 t cinnamon
  8. 2T spiced rum
Instructions
  1. 1. Mix the syrup, water, gelatin and salt in a small sauce pan.
  2. 2. Heat the mixture, stirring constantly, until the gelatin has dissolved.
  3. 3. remove from heat
  4. 4. Stir milk, cooked rice, cinnamon and rum into saucepan
  5. 5. Place pan in a bowl of ice water to cool
  6. 6. When mixture starts to thicken, place into shallow serving bowl or individual wine glasses,
  7. 7. Place into refrigerator until cold and firm.
Notes
  1. Spiced rum is an inexpensive substitute for vanilla extract.
Adapted from Cooks.com
Adapted from Cooks.com
Family Meals Project https://familymealsproject.com/