calculating the quantity of rice to prepare for a dinner.

Either we’re scraping the bottom of the pan for the final pieces, or I’m packing up a big container of food without sauce for supper.

Of course, the fact that takeout establishments tend to be just as awful makes me feel better. We occasionally receive half a cup of rice to accompany our two dishes while other times we receive twice as much rice as we require.

I started cooking rice pudding with my leftover rice over the summer. It’s really simple to make, the children adore it as an afternoon snack, and it prevents my leftover rice from spoiling in the back of the fridge.

Moreover, do you remember the time I substituted part of the milk with cream since I needed to quickly use up some cream? That was enjoyable.

The leftover rice is ideal for this recipe! It’s very sweet and sure to please everyone!

Ingredients \s1 A half cup of cooked rice
Divide two cups of milk.
1 egg
30 g of white sugar
Two teaspoons of brown sugar
1 teaspoon each of butter and vanilla
1/8 teaspoon cinnamon powder

The rice should be cooked with 1 1/2 cups milk in a pot over medium heat for 10 minutes, stirring often to ensure even cooking.

In the meantime, combine the egg, white sugar, and the remaining 1/2 cup of milk in a small bowl.
When the sauce has thickened, add it to the stovetop rice and stir while it cooks for a few minutes. Cook for a further minute or two while stirring to prevent scorching on the bottom after adding the brown sugar.
Add butter, vanilla, and cinnamon after taking the pan off the heat. Serve warm or totally chill in the refrigerator after letting rest for approximately 10 minutes to thicken up.