"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." Calvin Trillin
I admit it; I love cooking with leftovers. I often cook more than I need, just so I'll have leftovers to turn into something else. For instance, turkey leftovers become enchiladas, several kinds of soup, crepes, and various casseroles, all of which I love more than the original roasted turkey.
I often cook two or three times as much rice as I need for a meal, just so I can have it for other recipes.
All this plan ahead cooking should give me more time to write, right?
I've toyed for years with the idea of coming out with a cookbook called Serial Cooking, which would be filled with recipes that piggyback off of other recipes - a series of meals much like Trillin's mother made.
I often cook two or three times as much rice as I need for a meal, just so I can have it for other recipes.
All this plan ahead cooking should give me more time to write, right?
I've toyed for years with the idea of coming out with a cookbook called Serial Cooking, which would be filled with recipes that piggyback off of other recipes - a series of meals much like Trillin's mother made.
One of the times all that extra rice comes in handy is cold mornings, when I like to wake up and know that I've got something warm and comforting to entice me out from under the covers. One of my favorite go-to recipes for those kind of mornings is rice pudding. The Pokey Little Puppy ate rice pudding for desert, but for the Bohnhoffs, it's usually a comforting replacement for breakfast cereal.
Now that it's just my husband and me at home, I make it in a little crock pot that, I suppose, was intended for queso and other warm dips. I load it up after dinner and plug it in when I go to bed. In the morning my rice pudding is cooked and ready for me to spoon into a bowl. I pour milk over it and sprinkle sugar on top, then eat it like cereal.
If your family is larger, you can easily double or triple the recipe and use a standard sized crock pot.
Now that it's just my husband and me at home, I make it in a little crock pot that, I suppose, was intended for queso and other warm dips. I load it up after dinner and plug it in when I go to bed. In the morning my rice pudding is cooked and ready for me to spoon into a bowl. I pour milk over it and sprinkle sugar on top, then eat it like cereal.
If your family is larger, you can easily double or triple the recipe and use a standard sized crock pot.
Little Crockpot Rice Pudding
1 cup cooked, leftover rice (white or brown will work!)
3/4 cup milk (I use nonfat, but you can use whole milk for a richer taste.)
1/3 cup brown sugar
2 eggs
1 1/2 T melted butter
1 T vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 cup raisins, crasins, or other small dried fruit (cherries are good!)
Mix all together and pour into a lightly greased crock pot. Cover and cook on low overnight.
3/4 cup milk (I use nonfat, but you can use whole milk for a richer taste.)
1/3 cup brown sugar
2 eggs
1 1/2 T melted butter
1 T vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 cup raisins, crasins, or other small dried fruit (cherries are good!)
Mix all together and pour into a lightly greased crock pot. Cover and cook on low overnight.
