Rice Pudding with Cooked Rice

Rice pudding cooked ricd

There are plenty of recipes for rice pudding with uncooked rice but let’s be honest, a lot of the time we probably just want to use up some leftover rice so it doesn’t go to waste. Rice pudding with cooked rice is the perfect thing to make when you have leftover rice and it’s gone a bit dry (which I’m definitely not a fan of).

This is an easy recipe to do in the microwave and requires staple ingredients such as milk, sugar, butter and vanilla extract. If you do not have vanilla extract, you can try other flavorings you might have at home (chocolate, caramel, strawberry etc)

Rice pudding cooked rice recipe

Prep: 5 mins. Cook: 10 mins. Serves: 2

Ingredients

  • Cooked rice – 3 cups
  • Milk – 2 cups
  • Sugar 3/4 cups
  • Butter – 1 tbsp
  • Vanilla extract – 2 tsp

Step 1

Combine rice, sugar, milk, butter, vanilla extract in a large microwave safe bowl. Microwave on a high heat for 3 minutes and stir.

Step 2

Microwave again on a medium heat for 15 minutes, checking every few minutes and stirring. Keep an eye on it so it doesn’t over flow.

Step 3

After 15 minutes let sit, most of the milk should be soaked up, if not microwave again until it is in a thick gooey consistency. Let cool and serve immediately or place in fridge and serve cold.

Japanese Curry Recipe

After visiting Japan and spending a lot of our evening meals (and sometimes lunches too) at the closest curry house, I knew I had to somehow replicate this recipe for my family back home. This is the closest I can get and even I am surprised how quick and easy it is!

For this Japanese curry rice and chicken recipe I used the golden curry mix from my local supermarket, however there are recipes out there to make it from scratch if it’s not available near you.

For the chicken I used already prepared crumbed chicken and cooked it in the oven.

Prep: 5 minutes Cook: 30 minutes Serves: 4

Ingredients:

  • 1 packet of golden curry mix
  • 1 small onion diced
  • 1 small carrot diced
  • 1 Tin potatoes (or 350g of cut potatoes)
  • 410 ml (14 oz.) of water
  • 2 cups (16 oz.) of short grain rice (I used sushi rice)
  • 1 tsp of oil

Step 1: Cook rice in rice cooker or microwave and preheat oven according to directions. Meanwhile add oil to a medium size saucepan on a medium heat, then add onion and carrot and fry until onion is brown.

Step 2: Once oven is preheated place chicken on a baking tray and cook according to instructions. Add water and potatoes to a saucepan and boil until both are cooked.

Step 3: Remove saucepan from heat and add the golden curry mix, stir until combined. Once chicken is cooked, cut them into stick size pieces. Pour curry over rice in a bowl and add chicken pieces on top. Serve immediately and enjoy.