Thursday, September 3, 2015

Rice Pudding 4 College Cooking

Leftovers easily get overlooked after sitting a day or two in the fridge...and then, suddenly...they are growing things you never knew existed, and wind up being ditched--gone! Money gone! Food gone! All valuable assets for the budget-conscious college student maximizing his or her college dollars!

Rice Pudding 4 College Cooking

Simple foods like rice, once prepared, can often be re-purposed for a separate dish; thus, avoiding waste and loss! I call these items 'high-yield' foods. For example, rice is a perfect college pantry staple--cheap, comes in bulk, has a long shelf life, offers versatility, requires little skill to make, and has multi-purpose for college cooking! 

White Rice

Other examples of high-yield, multi-purpose foods for college living and campus cooking include eggs, couscous, chickpeas, bulgher wheat, or oats--if you are on a tight budget...learn to store and use these foods--never mind the nutritional value these items provide!

Rice Pudding 4 College Cooking

Equipment:
Medium 3-quart sauce pan
Spoons

Ingredients:
1 1/2 - 2 cups cooked rice
1 cup milk
1/2 cup half & half
1/2 tsp cinnamon
2-3 Tbls cinnamon sugar (to taste)
Pinch of salt



Instructions:
1. Wash your hands.
2. Combine rice, half-and-half, and milk in the saucepan. Liquid should cover almost cover the rice.




3. Add the cinnamon.
4. Add the cinnamon sugar.
5. Bring to a boil and then reduce heat to 'SIMMER' / 'LOW'. Stir occasionally.



6. Adjust cinnamon and sugar components to taste.
7. Once the mixture begins to thicken, remove from heat x 10 minutes.
8. Mixture should be thickened but somewhat runny. Add a little milk if too thick.
9. Serve up with a dollop of whipped cream and a dash of cinnamon.