Do you know a recipe for rice pudding using rice that is already cooked? I have six cups of Jasmine Rice?

Question

Last night I made the mistake of serving ramen noodles and rice to put the stir fry on, and of course all six people went for the noodles! This rice is really good and I hate to waste it. Any good ideas?

Answer 1

what i suggest you make the custard base first... get a recipe for the rice pudding, and omit the rice... it should be somthing like heavy cream, egg yolks, sugar, cinnamon, nutmeg and vanilla, get that gently mixed and heated up on the stove, then add your old rice to it, and keep stirring, then i would stir in some butter at the end :)

Answer 2

BAKED APPLE RICE PUDDING

1/3 cup egg substitute
2 cups apples, chopped (2 medium)
1 1/2 cup white rice, cooked
1/2 cup pitted dates, minced
1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoon unsalted butter, softened
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cinnamon

Peel and core the apples.

Preheat oven to 325 degrees.

Combine the egg substitute, apples, rice, dates, sugar, cinnamon, butter, and vanilla.

Whip the egg whites until stiff peaks form. Fold gently into rice mixture.

Turn into a 1-1/2 quart casserole or soufflé dish. Sprinkle cinnamon on top.

Place casserole in a pan of very hot water (1-inch deep).

Bake at 325 degrees F for about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.

Yield: 6 servings

Answer 3

Italian rice balls

Ingredients needed:

3 3/4 to 4 cups chicken stock
4 tablespoons butter
3/4 cup finely chopped onion
1 cup Rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish
1/3 cup heavy cream
1 1/2 tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives
Salt and freshly ground black pepper
3 eggs
1/3 cup cubed mozzarella
1/3 cup chopped ham

Vegetable oil, for deep-frying
1/2 cup flour
1 cup dry Italian bread crumbs

Tomato sauce, to pour over or dipp rice ball into

In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes.

Add in the cooked rice stirring constantly. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions.
Add the grated Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely.
Refrigerate until thoroughly chilled.

Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.

Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the chopped ham. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini.

In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.

Transfer to a plate or baking sheet until you are ready to fry the arancini.

Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain briefly, then serve immediately. Serve with Parmesan cheese and some tomato sauce.

Answer 4

I often have cooked, leftover rice and have wished for a rice pudding recipe to use it up! I'll be watching to see if you get any!

If not, cold rice is great i other reicpes. Try these recipes!


Fried Rice with Ham (or Shrimp, or Chicken, or Beef)
Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer
2 Tbsp vegetable oil
Coarse salt to taste
4 green onions, thinly sliced diagonally (both white and green parts)
4 garlic cloves, minced
5 oz. ham, thinly sliced and chopped
4 cups cold cooked rice
¼ tsp. sesame oil
3 Tbsp. rice vinegar
1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt and sesame oil, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.
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Lynn's Broccoli Rice Casserole

½ cup chopped onion
½ cup chopped celery (*I will often leave out if I have none)
4 T. margarine
2 cups cooked rice
1 (10½ oz) can cream of mushroom soup
2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained
1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)
1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!

Answer 5

Found these: http://southernfood.about.com/od/ricepuddingrecipes/r/bl40323q.htm,
http://allrecipes.com/Recipe/Creamy-Rice-Pudding/Detail.aspx, http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/

I always make fried rice with leftover rice. I usually just use egg, frozen peas, and a little left over chicken. Foodnetwork.com and allrecipes.com have a bunch of recipes.