We ordered Indian food to the office on Monday, and a small container of what tasted like a ginger & nutmeg rice pudding was included in the bag. It was quite tasty so I started looking up recipes for ginger rice pudding and almost immediately stumbled upon this:
http://www.nytimes.com/2009/01/14/dining/143mrex-web.html
I realized, “Hey, we’ve got a whole bunch of rice left over from the Indian food, as well as milk, butter and sugar in the office. All I’d need to bring in are a couple of eggs and that fresh ginger root I’ve been trying to decide what to do with, and Voila! Rice pudding for the whole office! I’ll comment on how it turns out later, but I couldn’t help but notice the link in this recipe to this article:
http://www.nytimes.com/2009/01/14/dining/14mini.html?ref=dining
Time was whenever you had leftovers and didn’t know what to do with ‘em, you made soup. Guess there is more than one way to repurpose dinner. Using day-old bagels for bread pudding is old hat to me, but I’m curious to see what other fun creations can be made in the kitchen. Anyone else have any fun food ideas on what to do with otherwise boring leftovers?
January 21, 2012 at 1:13 am |
Ok, so I followed the recipe pretty closely, only adding some nutmeg and cinnamon to the custard while it cooked.
2 problems: 1. I put the eggs in too soon and they started to cook a little.
2. Apparently Jasmine rice is not so good for getting that soft, mushy flavor you hope for in pudding.
Were I to make it again I’d use just slightly less sugar, let the custard cool for longer before adding the eggs and soak with the rice in the custard for a bit before baking.
Also, may try to make it with Vanilla, because who doesn’t love that?