LEFTOVER RICE PUDDING

We had friends over last weekend for lunch. I usually just whip together some quick curried lentils that go perfectly with rice. I went a little overboard on the rice quantity, and had leftover rice that I would not like to see go waste. Not to worry, this mean we can all have some Rice Pudding! No fret desert is what I should call it. You can always make this recipe with fresh rice too.

INGREDIENTS
2 Cups leftover white rice, cooked
4 Cups Whole Milk (susbstitute 2%)
1/4 Tsp Cardamom, powdered
1/4 - 1/2 Cup Sugar (depending on how sweet you like it)
2-4 Saffron threads (optional)
2 Tbsp Pistachio, chopped
2 Tbsp Almonds, chopped
2 Tbsp Raisins
1 Tsp butter, unsalted

PROCESS
1. Make sure the rice is not clumped together. Separate it out by hand or with a fork.
2. In a pan add the unsalted butter and add the raisins, almonds, pistachios and cardamom.
3. Once the raisins look a bit plump, add the milk, rice, sugar, and saffron.
4. Once the milk comes to a boil, let it simmer on medium heat until the rice absorbs the milk.
5. Let it cool or enjoy it warm.


Tip:
Add 2 cups of milk for every 1 cup of cooked rice.
You can always leave the nuts out if you have a nut allergy.
You can always substitute regular milk for coconut milk, almond milk, etc.