Leftover Rice Pudding
How to Make Rice Pudding with Leftover Brown Rice
Did you go overboard in your batch cooking? Here’s a delicious way to use up leftover brown rice for a creamy breakfast, or to enjoy as a sweet treat.
Why Brown Rice Instead of White Rice?
There are more than 7,000 varieties of rice and several colors, shapes, and sizes. The most common varieties in the United States are white rice and brown rice. White rice is the most commonly consumed type, but brown rice is also a popular option.
Brown rice is an unrefined, unpolished whole grain produced by removing the surrounding hull of the rice kernel. The grain retains its nutrient-dense bran and germ layer. It is chewier as compared with white rice and has a nutty flavor.
Brown rice is more nutrient-dense than white rice. Because of this, brown rice may help reduce blood sugar levels and aid in weight management efforts. However, white rice is good for those with certain digestive issues who cannot digest fiber-rich foods well.
Shopping and Storage Tips
Because brown rice contains the healthy natural oils of the germ, it has a shorter shelf-life than refined white rice. The shelf-life is about six months, although that time can be extended considerably if the rice is refrigerated. Check for usability dates on packages or, when buying in bulk, choose a store that has a high turnover.
Store uncooked brown rice at room temperature up to 6 months, or refrigerate for a longer shelf life. Keep extra cooked rice on hand for a quick start to your next meal. Cooked rice stays fresh refrigerated, tightly covered, up to 1 week or frozen up to 6 months.
