Quick rice pudding

[rosefox]

Note: This recipe calls for plain cooked white rice. Short-grain rice is best. Brown rice is fine. Leftover rice from Chinese takeout works very well. Don't use rice that has already been adulterated with butter, oil, or lots of salt. I guess you could use rice that had been cooked in broth if you wanted to make a broth-flavored pudding? What a peculiar thought. Now I'm wondering whether broth could be substituted for the milk in the recipe... a sort of chawanmushi type thing... anyway, plain rice, probably best.

Note: The egg can be omitted for veganization; the result will be more like "rice in milk" than "rice pudding" but it's still very tasty. If you feel like experimenting with vegan thickeners, try this recipe, which uses cornstarch. If you don't use any thickener at all, mix and microwave in a 4-cup pitcher to prevent overflowing.

Note: This recipe makes about 1.5 cups of pudding, which is one substantial breakfast serving or two small dessert servings. For 2x and larger batches, increase the microwave time as needed until the egg is fully cooked and the pudding has more or less set. For a half-batch, halve everything but the egg.

Note: If feeding someone with an upset stomach, use 0.125 tsp cinnamon and 0.125 tsp ginger. For a traditional flavor, use 0.25 tsp cinnamon and no other spices. To make it more dessert-like, add 1 Tbsp sugar and increase the vanilla to 0.5 tsp.

Ingredients

1 egg
1.5 Tbsp (4.5 tsp) sugar
0.5 c unsweetened non-dairy milk
0.25 tsp vanilla extract
Up to 2 Tbsp add-ins: raisins, currants, chopped or whole almonds, pumpkin puree, etc.
0.125 tsp cinnamon
Total of 0.125 tsp additional spices: more cinnamon, ginger, nutmeg, cloves, etc.
1 c COOKED white rice

Equipment

Microwave-safe 2-cup measuring pitcher
Small bowl
Measuring cups and spoons
Microwave

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the rice with the pitcher and mix in the spices. Pour the rice into the bowl.

1) Mix. Measure the milk into the pitcher. Whisk in the egg, sugar, vanilla, and add-ins. Add the rice and mix well.

2) Cook, serve, and store. Microwave on 70% power for 2 minutes to temper the egg and prevent curdling. Then microwave on high power for 3 minutes or until the egg is cooked and the pudding has thickened. (If you care more about a smooth custard than speedy cooking, you can do the whole thing at 70% power, but it will probably take quite a while.) Stir and make sure there's no remaining un-set liquid; if there is, microwave in 30-second intervals until it's set or absorbed. Eat hot; or spoon into jars, let cool to room temp, store in the fridge, and enjoy cold later. It probably keeps for about a week.

Sources:
http://www.oprah.com/food/Mug-Rice-Pudding-Recipe