making a dessert from leftover basmati rice??

DON79

Hi, I have a small portion of cooked basmati rice left and I love rice pudding!

So I had the idea to turn it into a small homemade rice pudding by adding some milk and a little sugar and I think I have some sultanas, if I did this and then baked it in the oven for a little while, what does everyone think? Has anyone done this?

I did a quick google search and found some ideas but my granny used to make it just with rice, sultanas, milk & some sugar, probably some other things I have forgotten also.

So I guess what I am also asking is if anyone has an old style rice pudding recipe that they would be willing to share?

Donna

MrsBartolozzi

When I make rice pudding, I don't really measure things out. I heat up maybe a pint of milk in a pan on the hob, add some rice and sugar (start with a couple of heaped dessert spoons and add more if needed later) and vanilla extract and cook for a while, adding more milk if there's too much rice (I did say I don't measure ). Cook til the rice is soft and the sauce is how you'd like it.
Some people add nutmeg but I can't stand the stuff. I make loads and keep in the fridge as the boys love it as an after school snack.

I have also made a rice pud from previously cooked long grain and basmati, just cook in milk and sugar and vanilla, but for less time. It's a different texture, but still tasty. Remember you can taste and adjust flavour as it cooks.

jackieglasgow

Good things to add flavour, along with vanilla and a slice of lemon, are Evaporated or condensed milk. If I'm making something with either of these, I always freeze a few ice cubes worth for sticking in a Rice Pudding. Yum yum! Also, powdered milk makes brilliant Rice pudding especially if you make it on a double boiler instead of in the oven. Like Mrs B I don't use a recipe, just throw in my favourite ingredients!

HTH Jackie X

valk_scot

I don't think already cooked rice will work that well, tbh. Pudding rice is round and sticky and swells up when cooked in milk to give that sort of frog-spawn texture of proper rice pud. Your basmati is the wrong sort of rice ie not sticky, but stays in grains, and it's already absorbed a lot of water during the first cooking. It will make a pudding, but it won't be the same as real rice pud.

Pudding rice is cheap though. From memory it's 2 oz of pudding rice, 1 oz of sugar and a pint of milk then cook in oven at Gas Mk 3 for 2-3 hours till you get a nice caramalised skin on top. I use blue top milk and throw in an ounce of sultanas, normally, though UHT or evaporated milk is just as good.

wayforward_2

i pretty much use the same recipe as above - but we always eat it with evapourated milk and sugar on top! Needless to say i rarely make it these days as it's so calorific!

DON79

thanks for all the suggestions and ideas! :T I just had an urge for some rice pudding like I used to have when I was little, not the tinned stuff whichI do have some of in the cupboard.

I tried just adding milk sugar and sultanas and then I did it in the microwave for a minute, stirred it, did it again for a minute and a half, stirred again, then another 30 seconds. It tastes quite good, probably better with the proper rice though of course!

Donna

spiddy100

I have a tub of leftover cooked basmati and a jug of leftover custard. I am toying with the idea of trying to combine these, perhaps with some raisins and cinnamon, to make a pudding of sorts. I know it won't be as nice as a real rice pudding but would use up some leftovers. Anyone tried this or got any ideas please on making it a success?

Thanks