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.