Recently, Peter and I went out for chinese food with my family and ended up with a bunch of extra rice. I feel like this happens every time we have chinese food. I hate to see it go to waste, so I usually like to make rice pudding with those superfluous servings of rice that they serve.
I love Kozy Shack rice pudding, so I found (what claims to be) the history and recipe behind it. I recreated it at home to be a slightly healthier version. This one is SO good that you might actually confuse it for Kozy Shack, and you'd never even know that it's a better-for-you version too!
The 'Kozy Shack' recipe that I found, uses whole milk and uncooked rice that simmers in the whole milk mixture to cook into the pudding. Instead, I used one part non-fat milk and one part half & half for the creamy base, and I used precooked rice so that you can use that leftover rice that always makes it into your fridge after a chinese food dinner.
Recipe (4 servings)
- 2 cups Half and Half
- 2 cups Nonfat Milk
- 1 Egg
- 1/3 cup Sugar
- 1/8 tsp Salt
- 1 1/2 cups leftover or precooked Rice
- 1 1/2 tsp Vanilla
- dash of Cinnamon
- Add 3/4 cup golden raisins into the pot for the last 10 minutes that it simmers
- Serve topped with raisins, chopped pistachios, or an extra sprinkle of cinnamon for a little garnish and extra flavor.