Thistle

No one likes to be fed leftovers that LOOK like leftovers, so I get creative about disguising them. Last week I accidentally cooked lots more rice than I needed. Rice freezes well, but won’t live in the fridge long. If it isn’t sealed it dries out; if it’s airtight it spoils. My favorite solution is fried rice. There’s no real recipe. I throw a little bacon or ham into a hot wok and add whatever’s in the vegetable bin: carrots, scallions, mushrooms, cabbage, peppers, etc. When they’re bright and crunchy/tender, I add cooked rice, scrambled eggs and a dash of soy sauce. My second favorite is rice pudding. I use equal parts cooked rice and milk – say, 3 cups each. Put them in a saucepan and add about half a cup sugar, 1 tablespoon butter and a handful of raisins. Simmer, stirring, about 30 minutes. Remove from heat and add a teaspoon of vanilla. Serve warm with a sprinkle of cinnamon.