Rice Pudding is one of my all-time comfort foods. So much so, that although I check recipes on most everything I cook, I make this rice pudding so often that that I generally wing it.
And by the way, it is gluten-free.
You can find many varieties of rice pudding in various cookbooks. I like this one because you start with leftover cooked rice. So when I make rice for dinner, I always make extra and stick it in the refrigerator until I am moved to make rice pudding. It is a very handy food to have around for people who are sick, because it goes down smoothly and has at least a bit of nutrition. Although rice is mainly just a filler for our tummies, the milk, eggs and cranberries pack some good nutrients.
While I originally found the basic recipe for cooked-rice pudding in theJoy of Cooking cookbook, I have made it my own. Canned coconut milk makes my rice pudding a little more exotic than the usual plain milk recipes. Additionally, while most recipes call for raisins, I use dried cranberries (and sometimes currants). It doesn’t matter. Rice pudding is great with additions of almonds, canned fruit (adjusting liquid if you have a juicy fruit), or any dried fruit you favor.
The other place I depart from Joy of Cooking and other recipes, is that I do not add lemon or grated lemon peel. I’ve tried it. Didn’t think it added anything.
So here is my very own leftover-rice pudding.