Leftovers: Rum Raisin Rice Pudding

After vacation, in my household, it takes a day or so to replenish the fridge with groceries.   So I will admit the first night back, many times supper ends up being take out.  Specifically, Chinese take out.  Dave and I have our go-to spot, House of Jin.  In my opinion, they make the best sesame chicken and Dave loves their orange chicken.  Like every good Chinese take out, they provide plenty of rice. But what to do with all that rice?  If you’re like us, there is at least a container full rice left over.  If it’s not eaten after a day or so, I turn it unto a delicious rum raisin rice pudding.


It’s extremely easy to make and all that is needed is milk, raisins, rum, cinnamon and sugar.  I just put the rice in a saucepan, cover with milk, add some sugar and cook until it’s reduced down to a thick, pudding like texture.  I just mix in the rum raisins and garnish with cinnamon.  Yum!  It’s good for breakfast or for a dessert!


Rum Raisin Rice Pudding


Cooked rice (I usually have about 1&1/2 Cups leftover)

Milk (enough to cover the rice, usually about 2 Cups)

2 tablespoons Sugar (or to taste)

1/4 Cup Raisins

1 Oz Rum (Optional)  

Pinch or two of cinnamon


First, combine rum and raisins in a small dish and set aside.  Over medium heat, put the rice and sugar in a saucepan and cover with milk.  Bring the mixture to a boil and then lower the heat to a simmer.  Simmer the rice, stirring often, until thickened, about 8 minutes.  Once it starts thickening, pour in the rum raisin mixture and combine until incorporated.  Once cooked to desired consistency, serve sprinkled with cinnamon if desired.

Serves 4

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