Waste Not, Want Not, Get Fat Rice Pudding

I ordered Chinese food the other night and found myself with leftover rice:


I recalled this rice pudding recipe by Tyler Florence that utilizes already cooked rice. I decided to take advantage of it and make myself dessert.

The recipe requires 3 cups white rice cooked and 3 cups milk. I had about 1 cup of white rice so I readjusted it to 1 cup milk.

And here’s where I get fat. Really fat.

Opening my fridge I saw my milk had expired. I dumped the lumpy milk down the drain, prepared for defeat and then noticed a carton of unexpired cream sitting there. So much cream with so little purpose. How could I not use it here?

So I did. I poured 1 cup of cream over the rice. (I know! What happened to my health kick? Umm…I’m on a health kick hiatus.)

I then added a sprinkling of sugar (about 1/3rd a cup) and seeds from half a vanilla bean that was sitting shrivelled in half a jar.

I cooked it on a medium heat, stirred it together, added cinnamon and raisins and treated myself to this:


This was the fattiest, most unhealthy rice pudding I’ve ever eaten. And I loved it. I told myself I’d eat half of it but then I ate the whole thing. I can’t believe I ate the whole thing! We should put that on a t-shirt with a picture of this rice pudding. It’s difficult to resist.

In conclusion, then, if you find yourself with leftover rice and you have milk—go ahead and make the healthier version. But if you’re feeling naughty and there’s cream…welll…you know what I’D do.

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