Leftover Rice

Whenever I make rice I seem to always have leftovers and I hate to throw it out. The other day I was watching Robin Miller on the Food Network and she likes to morph one meal into the next using leftovers, and this is her cure for the extra, cold, clumpy rice we all have after a delicious night of Chinese food!
  • 1 cup cooked rice
  • 1 cup milk
  • 1/3 cup sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon, plus more for garnish
  • 1/4 cup dried blueberries, plus more for garnish


In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.

Andie's alternative:

Omit cardamom and use 1/8 tsp of nutmeg; or omit cardamom altogether.

Use dried cranberries, they're usually cheaper, but taste just as great!

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