I've spent over a year playing busy working girl & bride-to-be, which meant yes—I haven't baked or cooked in over a year. 2014 hasn't really been a favorite but hey! I can't complain, all the effort payed off, I started 2015 with a big bang wedding and a whole new chapter of life.
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| A glimpse of our D-day :) |
So getting back to where I started, I've been cooking for two lately, and while I quite enjoy it, I'm constantly finding ways to minimize wastage and create something new with leftovers. And while I might not always be able to judge exact quantities to cook for two, which is a tough call with both of us always on the go, as long as leftovers are being used up, I am a satisfied soul.
This leftover rice pudding is a product of--leftover rice from Sunday afternoon rice. Here's the recipe:
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A plateful of leftover rice
Milk 1 and a 1/2 cups
Sugar (to taste) 5tbspns
Butter 2 tbspn
Vanilla essence 1 tbspn
1 egg
All purpose flour 1tbspn
METHOD:
1. Pour milk in a slightly larger microwave dish, add the rice, butter and half the sugar and heat for about 6 minutes at 3 minute intervals.
2. In a separate bowl whisk eggs, sugar, vanilla and flour.
3. Temper the egg mixture by adding a little bit of the hot milk mixture by constantly whisking it and adding a spoon at a time. This is to keep the egg from curdling.
4. Combine the egg and milk mixture and whisk thoroughly.
5. Pour the liquid pudding into a buttered tin. (I used a 6x6 inch tin)
6. Bake in a preheated over at 180 degrees C for 50 minutes. If you like the top browned, just bump up the heat to 200 degrees for the last 10 minutes and keep a close eye to keep it from burning.
TIP: You're looking for a slight wobbly yet firm texture to know when it is done.
