Using up leftovers: Rice Pudding

I really am a big fan of making leftovers to save time the next days but sometimes it reaches a limit. Four boxes of christmas cookies, three tupperware of Mexican beans, four tamales, a huge tupperware of cooked brown rice and SEVEN homemade pizzas – for 3 people, one of them leaving in a few days.  With so much leftovers I don’t want to go shopping or dine out.  Instead I try to use up these ingredients with everything I eat.  Although then again it becomes a fun game how much we can eat up in different ways 😉

Cooked brown rice is a plain leftover that we often have. It may seem unlikeable, but I managed to get this whole grain long grain rice into a soft gooey porridge.  It’s super easy, just takes a bit of time.

The first trick is to close the lid so that all the liquid doesn’t evaporate but is soaked up by the rice.  My second clue is that you’ll just have to let it simmer forever, (50 – 60min for me) have patience. If you wanna get up and go, you can still make this recipe the night before and just warm it up the next morning with a tad more milk.  Last tip I have is to add enough cashew butter.  In my opinion it’s the creamiest of the nut butters and doesn’t make your rice porridge dark brown (although I have to admit the picture below does look browner than I’d hoped 🙃 )


Print Recipe
Rice Pudding
a super easy recipe that makes creamy, vegan rice porridge – no effort, just 50min cooking time
Course Breakfast
Prep Time 5 min
Cook Time 60 min
Passive Time 60 min
Servings
1 person
Ingredients
  • 1/2 cup cooked rice (I used brown rice)
  • 3/4 cup nut or grain milk
  • 1.5 tbsp raisins and or goji berries
  • 1 tbsp cashew butter
  • optional spices or extracts (cinnamon, cacao, vanilla…) (I used blue chai tea extract for the blue color)
  • toppings (fruits, nuts, seeds, nut butters, honey…)
Course Breakfast
Prep Time 5 min
Cook Time 60 min
Passive Time 60 min
Servings
1 person
Ingredients
  • 1/2 cup cooked rice (I used brown rice)
  • 3/4 cup nut or grain milk
  • 1.5 tbsp raisins and or goji berries
  • 1 tbsp cashew butter
  • optional spices or extracts (cinnamon, cacao, vanilla…) (I used blue chai tea extract for the blue color)
  • toppings (fruits, nuts, seeds, nut butters, honey…)
Instructions
  1. Add cooked rice, milk and raisins/goji in a pot (with closed lid!) and bring to a simmer on a med-high flame (5-10min).
  2. Turn down to a low flame and let simmer for 40-50 min (closed lid!) until it's a soft porridge.
  3. Stir in the cashew butter and any optional spices
  4. Serve and top with what you desire! I usually add a mix of fruit, nuts, seeds and honey or molasses drizzled on top.
Recipe Notes

blue chai tea extract:  seep 1 tsp of blue chai tea in about 3tbs of boiling water while cooking the porridge

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