I think people are a bit wary of leftover rice - it's got a reputation of being a bit tricky to store and reheat. I probably have a bit more of a lax attitude towards leftovers than others - basically, if it doesn't smell off or have a green furry covering then I'll probably still eat it. And so, I am perfectly happy to store my rice in the fridge (if you're concerned, make sure it goes in within an hour of being cooked) and use it up the next day. It's worth it, because rice pudding is one of the most comforting dishes you can make - and using cooked rice makes it a lot faster than starting from scratch.
I've been making mine with coconut milk and topping with chopped pistachios, coconut flakes and pomegranate seeds as a replacement for porridge in the morning, but the options are endless. I've tried almond milk with a sprinkle cinnamon and a dollop of apple compote. Coconut milk with some fresh mango might be nice. The one pictured is made with 'regular' milk, a little splash of cream, a swirl of raspberry compote and a sprinkling of the aforementioned chopped pistachios - using up a bunch of leftovers all at once. I've got some pears that I'm thinking of grating over some later in the week. Maybe a little bit of dark chocolate stirred through. Let your imagination go wild, and never let leftover rice languish in the fridge again!
How To Make Rice Pudding with Leftover Rice
1. Put your leftover rice into a saucepan and cover with milk (or a dairy milk alternative like coconut, soy or almond).
2. Add a sprinkle or sugar or a squeeze of honey or maple syrup to sweeten, if desired, and stir through
3. Bring to the boil and then reduce the heat to a simmer. Cook until the liquid has been mostly absorbed (but the mixture has not gone dry), stirring occasionally.
4. Test and add more milk if you want the consistency to be softer or creamier. Simmer until absorbed, as above.
5. Remove from the heat and serve into bowls. Top with your choice of fruit and nuts, and enjoy!