Thursday, February 24, 2011

February 16, 2011: Leftover makeover - rice pudding with mango

When we recently had leftover steamed rice from a takeaway dinner, I took a moment to reconsider my usual fried rice solution.  There was also leftover canned mango in the fridge and I got to thinking that I should try my hand at rice pudding. I have an Indian mango rice pudding recipe that I like very much, but it uses canned creamed rice.  Unsurprisingly many other online recipes begin with uncooked rice. 

So I decided to wing it.  In a saucepan, I stirred together 2 cups of cooked rice, a 400mL can of coconut milk, 1/2 a cup of the mango's canning syrup, 2 tablespoons of maple syrup, 1/2 a teaspoon of cinnamon and a 1/4 teaspoon of cardamom.  I brought the mixture to the boil, then simmered the lot until the rice was soft and plump again - this took around 15 minutes.  I let it cool almost to room temperature before serving it up with the sliced mango.

It wasn't quite so lovely as my other recipe, but this was a very pleasant way to recycle rice.  I enjoyed it, too, as an afternoon snack at my desk the following day; it's sweet and filling without causing bloating or a sugar spike.  I did notice a few days later, though, that the grains in my final serve had reverted to hard chewiness. This leftover makeover has an expiry date of its own.


  1. I recycle rice into rice porridge. Cook in a pot with some milk, add some fruit and some nuts a sprinkle of cinnamon.. nom!

  2. Ooh, I've been wondering if it's possible to make rice pudding wiht cooked rice! I have some leftover brown rice that needs using... Also, I adore anything with maple syrup and cardamom. Lovely recipe!

  3. Carla, sounds excellent! Might need to add this to my breakfast serial. :-)

    Thanks, Hannah. It's certainly possible, if not optimal. ;-)