As the author of this recipe
notes, everyone always orders too much rice with their Chinese food. If you’re like me, you think, as you put away the entirely untouched container after game night, “It’s okay, I’ll have eggs and rice for breakfast”. And maybe you do, but that actually only used up the *other* 1/3 full container of rice left over from game night. And then, that night, you have pasta instead of rice for dinner. And the next night, you forget that you have rice in the fridge and make fresh rice. And suddenly a week has passed, and you realize you have a dry rice brick that would be really good if only it weren’t so dried out.
What’s a girl to do?
Make pudding, of course!
I followed the recipe exactly, other than not measuring the vanilla or raisins. And, as I’m sure you’ve seen by now, my vanilla is actually Jack Daniels that has had vanilla soaking in it for three years. (best vanilla ever!) So I have whiskey-flavored rice pudding, which caramelized very slightly when I got distracted by a toddler insisting that I come change her doll’s diaper and the milk started to boil—but apparently that was a good thing!
Thanks, diaper-needing baby doll!
This was really awesome warm, and may be breakfast tomorrow…