Rice Pudding

Here's a wonderful, easy recipe to use up leftover rice. Mine came together in less than 25 minutes. Let it cool a little and you've got a creamy rice pudding to enjoy. It's been so long since I've made this, it was a nice treat to have. (silly me, I've made this before in '08, it's been that long.)

Rice Pudding

slightly adapted from allrecipes

1 1/2 cups leftover cooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins (optional)

1 tablespoon butter

1/2 teaspoon vanilla extract

dash of cinnamon or nutmeg

In medium saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook, stirring over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla and cinnamon. Serve warm.