At the Blue Collar, I usually have leftover rice somewhere in the fridge. This is a way to recycle it into something totally delicious, that guests love for breakfast and guys love in their packed lunches. Thanks again to Jeff Derraugh, amazing cook and the creator of “Where There’s Food There’s Firefighters.”
Recycled Rice Pudding
Heat up a good heavy bottomed saucepan, add 2 tbsp. butter and when it melts pour in 3 cups milk. Add 2/3 cup sugar, 1 teaspoon vanilla and 1/2 tsp. cinnamon. When it bubbles, add 3 cups any kind of leftover rice–brown, white, long grain, short grain. Reduce heat slowly until it’s barely bubbling. Give it a stir every once in a while. It takes anywhere from 15 minutes to half an hour to get absolutely creamy. When it does, add 3/4 cup of raisins. And then try not gobble the whole thing by yourself.
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