Rice Pudding

One of my little boys' favorite books right now is "The Poky Little Puppy." In the book the puppies' mom makes them rice pudding for one of their desserts. Tonight we had sweet and sour chicken (which all the boys LOVED) and there was some rice left over. As we were cleaning up dinner, I mentioned that we could make rice pudding out of the leftover rice. The boys were a little skeptical, but excited about the prospect of getting dessert. I was surprised at how truly delicious it was. Like, old-timey, warms-your-very-soul delicious.  So if you would like to re-create our delicious evening, here you go:

• 1 (16oz) can pineapple chunks in juice
• 1tsp cornstarch
• 2Tbsp soy sauce
• 1/2t garlic powder

• cooking spray
• 2tsp sesame oil
• 1 medium-size green pepper,coarsely chopped
• 1 medium onion, chopped
• 1lb chicken breasts, diced

Rice Pudding

3/4 cup uncooked white rice or (1 1/2 cups cooked rice and start at step 2)

 2 cups milk, divided

 1/3 cup white sugar

 1/4 teaspoon salt

 1 egg, beaten

 2/3 cup golden raisins

 1 tablespoon butter

 1/2 teaspoon vanilla extract

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Directions

1. (Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.)

2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.

3. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

You can eat it as is, which is delicious, but I sprinkled it generously with cinnamon. 

http://allrecipes.com/recipe/creamy-rice-pudding/

The boys were thoroughly impressed. :)

• Drain pineapple, reserving juice; set pineapple chunks aside. Combine reserved juice, cornstarch, and next 3 ingredients; set aside.
• Coat a large nonstick skillet or wok with cooking spray, and add oil. Place over medium-high heat until hot. Stir fry chicken for a few minutes. Add green pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. 
• Stir cornstarch mixture and pineapple chunks into chicken mixture. Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Serve immediately over hot, cooked rice.