Rice Pudding

Rice pudding reminds me of my days living in the Philippines. While I was there I ate rice nearly everyday. Usually for breakfast, lunch and dinner. Occasionally, I would splurge and buy a piece of bread and a Coke, but for the most part, my diet consisted of mainly rice.

We cooked a pot of rice and ate from it until it was gone. Sometimes, it would take a few days to empty the pot and the rice would get moldy. When that happened, we just rinsed it really well, laid it out on a towel to dry and ate it when it dried.

Often times, we would have to get creative with the rice, using it in cakes, casseroles, desserts, drinks, ect. I learned a lot of new ways to eat rice.

I attempted rice pudding many times in the Philippines, but cooking over an open fire left me with something similar to a warm milk drink with rice in the bottom. I did not have the patience to wait for the mixture to boil and them simmer. Either way, I enjoyed it and was reminded of those days when I whipped up some rice pudding the other day.



RICE PUDDING

3 cups of left over rice (cooked) white or brown works fine
about 2 cups of milk
1/2 cup sugar
1 tsp salt
handful of raisins
walnuts
any spices you like: cinnamon, nutmeg, all spice, etc.

Add the milk, rice, raisins, salt and sugar to a pot. Bring to a boil and simmer until desired consistency. The rice will absorb alot of the milk. Add walnuts, and spices. Serve warm or cold it is delicious either way! This is an excellent way to use leftover rice from a meal.