Ghost of Christmas Leftovers

By now, I would have to hope that most of you have already done away with your Christmas leftovers, be it by eating them just as they were in their former glory, re-incarnating them into a whole new dish, or discovering them just a few days late, covered in mold, and allowing the trash bin to polish them off instead. As big as the party was, it would be something of a miracle that any of that feast would still remain, and so I’m afraid my words of “wisdom” come late yet again. However, perhaps there’s still just a few of those half-eaten goodies tucked away that you can’t bear to toss. Or, maybe you came across these leftovers more recently- And even if you never had these main ingredients in the first place, you might feel the need to stock up anyways just to make this sweet treat:

Rice pudding. But not just any rice pudding. Oh no, this is one special holiday-infused delight, made of the two primary foods that remind me of Christmas: “eggnog” and Chinese food takeout, or white rice to be exact. Hell, even if you forgot to stock up on vegan eggnog this year, you could always make your own… Think that’s a bit too much work just for some rice pudding? Just wait until you taste it, and then you’d be willing to go through any lengths to make another batch. Creamy, sweet, and a just touch spicy, a bowlful is like experiencing Christmas day all over again, whenever you want.

Who could have thought some half-eaten holiday foods could become something so incredible?

Christmas Rice Pudding

1 Cup Cooked Long Grain White Rice
1 1/2 Cups Vegan Eggnog (divided)
1/3 Cup Brown Sugar
Pinch Salt
1/4 Teaspoon Ground Cinnamon
1/3 Cup Raisins
1 Tablespoon Margarine
1 Teaspoon Vanilla Extract

Nutmeg, to Serve

Place the rice and 1 cup of “nog” in a medium saucepan and cook over moderate heat. Keep it just below a boil for about 5 minutes until the rice has mostly absorbed the liquid, and add in the sugar, salt, cinnamon, and raisins. Cook for another 10 minutes or so before adding in the remaining nog, and then simmer for another 5 – 10 minutes, until the mixture has reached your desired thickness. Stir in the margarine just to melt and combine, take the pot of the heat, and incorporate the vanilla. Either serve immediately while still warm, or let it sit in the fridge until it’s thoroughly chilled. Top with freshly grated nutmeg, if desired.

Serves 2…. (Or one if no one else is home!)

Printable Recipe

17 thoughts on “Ghost of Christmas Leftovers

  1. Pudding sounds nice! Is there any substitute for owning a blender though? I guess the old polythene bag and rolling pin approach probably won’t work too well. I have a dinky little pestle+mortar, but one teaspoon at a time probably isn’t the most efficient way either…! I could always try grating the tofu into submission….

  2. I’m still seeing soy eggnogg on the shelves at the grocery store, maybe I should stock up before it’s all gone!! So I simply must ask, did you really use leftover rice from chinese takeout? That’s the best use of it I’ve ever heard!! :-)

  3. I looooove rice pudding, and this looks like a terrific incarnation of it! Perfect for winter, perfect for leftover rice, just perfect.

  4. I love rice pudding and the idea of egg nog sounds right up my alley. Maybe I can still get a quart of eggnog somewhere. BTW lovely photos!

  5. What a really great idea. I love rice pudding but never feel compelled to make it. This would make a nice holiday tradition. Your creativity with the simplest of ingredients never fails to impress me!

  6. ooh, I wish I had known about this when I had the eggnog around! I’m not the hugest fan of nog, but THIS looks a natural place for it (at least for me). it looks like perfection!

  7. […] with a heavy hand, balaleet can be served cold for dessert, too. Think of it like rice porridge / rice pudding; versatile and endlessly adaptable based on personal preferences. My take leans more savory than […]

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