While most rice pudding recipes call for uncooked rice, leftover grains can absorb enough cream for a delicate, custardy bite—and can even cut cooking time in half. And, because there’s no danger of eating undercooked rice here, you can taste as you go until everything is just right.
Even if they aren’t listed as an ingredient, a handful of day-old grains can provide a more firm structure to almost any fritter made using eggs, bread crumbs, or starchy flours. Similarly, when inserted into a frittata, you’ll get silken baked eggs as well as a bronzed and crispy rice layer.
