Leftover rice, which has lost its softness when it was just cooked, has become dry, hard and cold due to retrogradation, and no longer has a charming atmosphere, which is inevitably rejected by people. No one likes leftover rice, but to Hamilton's baking eyes, leftover rice is a treasure. Its greatest pleasure lies in the transformation of leftovers, which turns unwelcome things into delicious dishes. That little sense of accomplishment is irreplaceable. It should be noted that the leftover rice must be used, thinking that because it has lost some viscosity and has a certain hardness, it can still be mixed in pudding with distinct grains, and the taste is just right, so there is not much to say.

Ingredients: main ingredients: leftover rice 100g, milk 180ml. Ingredients: salt 0.4g, egg yolk 1 piece, fine sugar 30g, whipped cream 50g and vanilla extract 2-3 drops.

Practice: 1. Put the milk into a heatable bowl and add salt; 2. Add a little vanilla extract;

Pour in the leftover rice, stir well and heat it with low heat; 4. Stir with a spoon while cooking, and turn off the fire after cooking until it is sticky; 5. Take another bowl and add fine sugar, whipped cream and egg yolk; 6. Beat thoroughly until the sugar melts.

7. Put a spoonful of cooked rice into the egg yolk paste; 8. Stir well and then pour it back into the rice milk paste; 9. Stir thoroughly to make the rice and egg yolk paste mix evenly; 10. Pour the mixture into the mold until it is nine minutes full, inject hot water with a height of 2 cm into the baking tray, put it into the mold, and put it into the oven preheated at 175℃ and bake for about 35 minutes.