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(Leftover) Cardamom Spiced Rice Pudding

April 28, 2010

Think twice before you toss that carton of leftover rice taking up space in your fridge.


2 cups leftover cooked rice (any kind)
1 1/2 cups evaporated milk
1 1/2 cups milk (soy milk and coconut milk work too)
1/4 cup granulated sugar
1/4 tspn salt
1 cinnamon stick
4 green cardamom pods


  1. Combine rice, milks, sugar, salt, cinnamon stick and cardamom in a medium saucepan.
  2. Bring the mixture to a gentle boil. Reduce heat and simmer for 40-50 minutes, until creamy. (Time will vary depending on how dry the rice is to start.)
  3. Fish out the cinnamon stick and cardamom pods.
  4. Serve warm or cold. Top with a spoonful of Orange Peel Preserves.

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