You may remember another rice pudding recipe that I'd posted here previously. What follows is a variation of that recipe which came (as many good recipes do) from experimentation brought on by a) hunger, b) mood, and c) lack of exact ingredients to do what your hunger and mood have decided upon in the accustomed fashion.
I think what follows is quite possibly even tastier than my usual rice pudding recipe, and is probably also slightly healthier. As with the other, it's quite easy to scale this up or down to suit the number of people (or the amount of leftover rice) you've got.
TIME REQUIRED: 10 minutes, if that.
INGREDIENTS:
* 3/4 c. plain yoghurt, plus more as needed.
* 2 c. leftover rice, plus more as needed. (Note: Rice MUST have been allowed to cool completely for use in this recipe, or else the texture won't be right. I usually use leftover rice from a meal from the night before, or even older.)
* 1/3 c. dried cranberries (I suspect other dried fruits would work in this quite well; adapt to suit your available ingredients and/or tastes [myself, I'm contemplating those dried Turkish apricots I've got leftover from quite some time ago...]. Try the cranberries if you generally like them, though---they're quite good here!)
* 1/4 c. brown sugar
* ground cinnamon and nutmeg to taste (I like mine extra nutmeggy, though of course you might not.)
PREPARATION
In a suitably-sized saucepan (ooh, alliteration!), place your rice and your yoghurt. Place pan over medium heat and begin stirring, declumping the rice and integrating the two ingredients nicely. Add brown sugar and stir in completely. Add cranberries and seasonings; stir constantly to avoid burning and ensure thorough integration of ingredients. Taste; adjust as necessary to the consistency and flavour you desire. Serve while nice and warm; don't burn your tongue! Serves about 2 on a cold winter's morning.
Posted by Janaki at January 17, 2004 12:30 PM | TrackBack