My mother’s family referred to leftovers as brought-forwards. You know, bring it forward from the back of the refrigerator…I think of it also as bringing forward a new taste and giving an ingredient or ingredients another opportunity to shine and bring you joy.
That is what I decided to do with our leftover brown rice. I brought it forward and turned it into coconut rice pudding. It was delicious.
Coconut Rice Pudding
2 cups cooked brown rice
2 cups milk
1 to 1 1/2 cup coconut milk
1/3 cup sugar
1/2 cup raisins
1 tsp or more of almond extract or amaretto
1/2 tsp cinnamon
1/2 cup toasted coconut
Combine cooked rice, milk, coconut milk, sugar, and salt in medium saucepan. Bring to boil, then lower heat to simmer and stir in raisins and almond extract. Keep stirring to break down rice and make creamy. You may want to add a bit more milk to make it the consistency you prefer. Cook until almost all the liquid is absorbed, at least 30 minutes, depending on how absorbent your rice is. Stir in cinnamon and toasted coconut. Divide rice pudding into individual serving dishes serve warm or chilled.