Year of Rice

2004 is the UN’s International Year of Rice. Rice supports half the world’s population. Yeah for rice!
I lived on mainly rice during my junior year at university in PIttsburgh. I had my first apartment and not much money. Rice was the cheapest staple in the grocery store and I discovered how versatile it is. I was creative with combinations of rice, eggs and milk for breakfast, lunch and dinner. Here’s one of my favorite frugal treats–usually made with the rice leftover from a rice omelet or plain fried rice.
Simple Rice Pudding
serves 2
1/2 cup cooked rice
2 cups milk
2 eggs, very well beaten
2 or 3 Tbsp sugar
optional: cinnamon, raisins, grated apple, and/or black pepper
Heat the milk (do not boil) and add the rice, stirring to separate. Stir in the sugar. Whisk in the eggs. Add any additional seasonings you desire.
You can either cover the pot and continue cooking over very low heat until the milk and eggs form a soft custard (about 30 minutes to an hour), or put the pot in the oven (if it is oven-safe) and bake at 300 degrees for an hour or so.
Can be served warm or cold.