Rice pudding is a great way to use up leftover white rice. We make a quick batch of this in the morning and eat it for breakfast in place of oatmeal or Cream of Wheat. The kids love this with lots of cinnamon and no raisins, so I always add the raisins to the top of mine instead of cooking them in the whole dish.
Rice Pudding
1 1/2 cups leftover cooked white rice
2 cups milk
1/4 - 1/3 cup sugar (adjust for your taste- I do 1/4 cup and then do a light sprinkling on the top before serving)
1 egg
1 T butter
2/3 cup raisins
1 tsp. vanilla extract
salt
Add 1 1/2 cups milk, cooked rice, sugar, and a 1/2 tsp. salt to a medium pot and bring to a boil. Cook for 10-15 minutes, stirring often, and cook until thick and creamy. In a small measuring cup add 1/2 cup milk and 1 egg, beat thoroughly. Stir into rice mixture and add raisins (if using) and cook 2 more minutes then remove from heat and stir in the butter and vanilla. Sprinkle with cinnamon before serving.
