Leftover Rice to Rice Pudding

On my lunch break one day, I pulled out the leftover rice and made this - a favorite.




You can too. I searched around for a good recipe for a while and threw together my modified version with happier texture and less sugar. :) I'll let you in on the secrets. They don't call me Rice Girl for nothing.


RICE PUDDING - by Ruthie Wagner
(couldn't come up with anything more creative)

3 c. cooked rice (I use leftover cold basmati)
4 c. milk, divided
1/3 c. sugar (more or less)
Dash of salt
2 eggs, beaten
Handful of raisins
1-2 tbsp. butter (I like to do less so consumers can add to taste)
1 tsp. vanilla (I do penzeys so only use half a tsp.)
Shakes of cinnamon



DIRECTIONS:

1. Cook on medium until thick (15-20 minutes):
   rice, 3 cups of milk, sugar, and salt 
2. Add and stir constantly (2 minutes):
   remaining cup of milk, beaten eggs, and raisins
3. Remove from heat and add:
   butter, vanilla, and cinnamon
4. Serve with any/all toppings:
   
   butter, sugar, more cinnamon, peanuts, more raisins, warm milk
   
   

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