Got any leftover rice? I hate the brittle grains that inevitably end up behind fresh produce, sadly forgotten for days. This creamy, sweet pudding is a delicious way to clear some space in the fridge . . . if that’s how you want to justify it!
Making this the night before allows the rice to soften in the milky yoghurt mixture. Of course, whipping this up ‘instantly’ – sans soaking – is perfectly acceptable. White rice is best, but I’ve tried brown and it still works gorgeously. If you’re eating it for breakfast, I’d advise cutting down the dextrose. If it’s dessert, just split between two.
This recipe can be gluten-free, egg-free, and nut-free.
Serves 1-2
Preparation time: 5 minutes (plus refrigeration)
Ingredients:
– 2/3 cup cooked white rice
– 4 Tablespoons unsweetened yoghurt
– 1/3-1/2 cup milk
– splash vanilla essence or good grinding vanilla bean
– 1 Tablespoon dextrose, or to taste
– 1 teaspoon psyllium husks
– cinnamon, oranges slices, whipped cream, etc. (to serve)
Method:
1. Mix together all ingredients except toppings in a bowl, adjusting milk for your desired consistency. Leave to sit in the fridge overnight, or garnish immediately. Enjoy! 🙂
