| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 2 servings |
Ingredients
- 2 cups leftover cooked white rice
- 1 pint rum raisin ice cream or your favorite ice cream
- 1/4 teaspoon ground cinnamon
Instructions
- Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 516 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 9 g |
| Cholesterol | 58 mg |
| Sodium | 106 mg |
Reviews
Yummy stuff! Very creative way to use leftover ice cream indeed! I even cooked my rice in rum just to make this!