Our latest favorite rice pudding recipe comes from Fine Cooking
magazine. The author believes that medium grain rice makes the best
creamy textured rice pudding - long grain not enough starch, short grain
too much starch.

For you to use leftover rice, I suspect you could cut down on the amount
of milk and the cooking time.

Classic Rice Pudding
serves 4

4 C whole milk
1/2 C raw medium-grain rice
pinch salt
1 split vanilla bean ( or 1 1/2 t vanilla extract)
2 large egg yolks
1/3 C sugar

Place milk, rice, salt, and vanilla bean into a large heavy saucepan (if
you're using the extract, add it at the end of cooking) Bring to boil
over high heat, stirring constantly. Reduce heat to low, cover and
simmer gently, stirring occasionally for 15 minutes. Uncover and
continue to simmer, stirring frequently, until the rice is tender and
the pudding is reduced to 3 1/2 C - about 8 minutes. It is important
the pudding simmer and not boil and you will need to stir constantly to
prevent scorching.

In a bowl, whisk the egg yolks, sugar and vanilla extract (if using).
Slowly add to cooked mixture and whisk constantly. Cook pudding over
low heat stirring until mixture coats the back of a spoon - about 1
minute. Remove from heat and pour into serving bowl. Remove vanilla
bean, if using, and scrape out seeds and stir them into the pudding.
Cover the pudding with plastic wrap on the pudding surface to keep a
skin from forming.

Serve pudding hot, warm or cold as desired.


marcella