Perhaps it's a product of upbringing, but I really can't imagine a world without rice. I don't eat it all the time, or even every day---but it's still very, very important. Barring the circumstance of being severely allergic, it's something I think most people would probably enjoy in some form or another---it's both nourishing and incredibly versatile. Rice is also extremely comforting, if you only let it. To that end, here's one of the most comforting recipes I know. My mom used to make it when it was cold out, and also when it was cold in---if the heat had gone out or the apartment was very nearly freezing for whatever reason, this was a good way to get warm. For some reason, it even seemed to reach beyond what a nice hot bowl of oatmeal could do---down into my toes. We usually ate it for breakfast, but I think that similar to a good bowl of mash, this recipe could really work anytime one is in the mood for it. Please note that it does require leftover rice which has been chilled for some time prior to assembly; freshly cooked rice won't achieve the desired results, so be forewarned if you attempt this. This recipe is mainly based on sight, taste, and instinct, and not set in stone by dint of what your measuring implements tell you.It's also not the sort of pudding where you want it all to be one big creamy, smooth, blandly textured mass. This is the kind of pudding where the rice grains are still individuated, but are joined together in a creamy state with the raisins and the other ingredients that can't be matched in flavour or in texture, and it does require chewing.
TIME REQUIRED: 15-20 minutes, if that.
INGREDIENTS:
* An unspecified quantity of leftover rice---any kind except for basmati, jasmine, sticky, or otherwise very specialised rices should work. The main goal is to make enough for whoever's going to be eating it, which should be easily determined by sight and your knowledge of who's going to be eating. If there's a little extra, that's fine too---once made, this pudding reheats beautifully.
* A big container of raisins; amount to be added is at your discretion.
* Milk of your choice; while I can't attest to having ever tried this with soy milk, I have no reason at all to believe this couldn't be perfectly delicious with it. If you try it this way, please let me know how it turns out! :)
* Brown sugar, amount to be determined in the recipe. Not much; don't be alarmed.
* Cinnamon, with similar rules applying as to the brown sugar.
PREPARATION
In a saucepan large enough to handle the amount of rice you'll be using, place the rice and a small bit of milk. Heat this pairing at a medium setting, stirring all the while; the rice will start to declump and begin to get a creamy consistency from being reheated in the milk. If necessary, add more milk---as always, remember that it's fine to add the milk a little at a time; you can always add more if necessary, but it's considerably more difficult to take the milk out if you've added too much.
Once the rice and milk have gotten to be rather warm and reasonably creamy, add a bit of brown sugar and cinnamon, as well as however many raisins you'd like. Taste the pudding and adjust accordingly. I usually like to turn the flame down at this point and let the pudding simmer slightly, letting the raisininess spread throughout it and mingle with the cinnamon. If you've got someone in the house who is allergic to or doesn't care for raisins, they can also be left out and/or stirred into individual bowls of people who want them after you've done everything else to the pudding and are ready to serve it.
Once it's heated to your satisfaction, spoon into bowls and serve. Best enjoyed quite warm, and it will reheat well if necessary, provided you make sure to add a little milk to it beforehand.
Serves as many as you had leftover rice available for. Enjoy!