Sure, I love fried rice (I literally wrote Delish’s recipe for it), but I gotta say, a delicious rice pudding may be a great new contender for best use of leftover rice. It’s warming, stick-to-your-ribs comfort that isn’t easily replicated in the dessert world. This recipe is very straightforward, and I’d even say it would be classic if it weren’t for one special, secret ingredient: vanilla ice cream
No, not to top the pudding, but in the pudding. A while back, I worked with a chef who would fold crème anglaise into his rice pudding. (Crème anglaise is just a fancy word for a rich, delicious custard.) As I was tooling with this recipe and thinking about doing the same, Taylor Ann (fellow Delish editor and mad scientist) reminded me that most ice cream is just crème anglaise that has been whipped with air and frozen.
So she brilliantly recommended I just melt some down and add it to the cooking liquid. So I did! And the results were incredible. Slightly richer and creamier without covering up that toasty rice flavor. You can use your favorite pint of ice cream though in testing, though I found good ol’ Häagen-Dazs to give the best results. I love eating this as is or with a dusting of cinnamon, but dried fruits and nuts are welcome additions.
Let us know what you sprinkle over your rice pudding in the comments below!
Sure, I love fried rice (I literally wrote Delish’s recipe for it), but I gotta say, a delicious rice pudding may be a great new contender for best use of leftover rice. It’s warming, stick-to-your-ribs comfort that isn’t easily replicated in the dessert world. This recipe is very straightforward, and I’d even say it would be classic if it weren’t for one special, secret ingredient: vanilla ice cream
No, not to top the pudding, but in the pudding. A while back, I worked with a chef who would fold crème anglaise into his rice pudding. (Crème anglaise is just a fancy word for a rich, delicious custard.) As I was tooling with this recipe and thinking about doing the same, Taylor Ann (fellow Delish editor and mad scientist) reminded me that most ice cream is just crème anglaise that has been whipped with air and frozen.
So she brilliantly recommended I just melt some down and add it to the cooking liquid. So I did! And the results were incredible. Slightly richer and creamier without covering up that toasty rice flavor. You can use your favorite pint of ice cream though in testing, though I found good ol’ Häagen-Dazs to give the best results. I love eating this as is or with a dusting of cinnamon, but dried fruits and nuts are welcome additions.
Let us know what you sprinkle over your rice pudding in the comments below!
- Yields:
-
4
c.
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 15 mins
Directions
-
- Step 1
In a large, heavy pot over medium heat, cook milk, ice cream, sugar, cinnamon, and salt, stirring frequently, until ice cream melts and sugar is dissolved, 5 to 6 minutes.
- Step 2Stir in rice; bring to a gentle boil. Immediately reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally to avoid scorching and adding vanilla during the last 10 minutes of cooking, until desired consistency is reached, 45 to 50 minutes. Note: While the pudding is hot, this will be the loosest it will be, so look for a texture that is slightly looser than what you want, and it will reach the desired thickness when cooled.
- Step 3Let cool to room temperature. Transfer to an airtight container and serve at your desired temperature; it tastes best after at least 1 night in the refrigerator. Top with desired toppings before serving.
- Step 1
