Rice Pudding
Creamy dessert from leftover rice.
Ingredients
- 2 cup cooked rice
- 2 cup milk
- 0.33 cup sugar
- 1 tsp cinnamon
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Instructions
- 1
Simmer cooked rice with milk, sugar, and cinnamon.
- 2
Cook until thick and creamy.
- 3
Serve warm or chilled.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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