Lots of meals call for rice as a side instead of potatoes. Braised lamb in stewed tomatoes is great with white rice. Plum chicken and pea pods is another better with rice dish. There's always leftover rice.
Even Chinese take-out always come with too much white rice, but not quite enough to save for another day. Here's an easy and yummy solution for leftover rice.
RUM RAISIN RICE CUSTARD
2 cups scalded milk
2 eggs, beaten
1/4 c. sugar
1 teaspoon vanilla
1/4 cup raisins or zante currants
1/4 cup rum or brandy
3/4 cup cooked white rice
Heat rum and 1/2 cup water to just below boiling. Remove from heat and soak raisins for an hour while making custard. Whisk together eggs, sugar and salt in a medium size metal bowl. Bring milk to scalding in a very heavy medium pan. Pour scalded milk over egg mixture, stirring constantly. Pour mixture back into the heavy pan and cook over medium low heat until custard thickens, stirring constantly. It will take about 10-15 minutes until custard thickens enough to coat a clean spoon.
Remove from stove and put pot into pan of cool water. Stir custard to cool it as quickly as possible, add vanilla. Drain raisins and mix raisins and rice into cooled custard. Refrigerate at least one hour before serving. Sprinkle with nutmeg or cinnamon if desired. Stores well in the refrigerator for 2-3 days.