Today, I was trying to think of what to do with my abundance of leftover rice, besides make fried rice. Somehow, I thought of rice pudding, which I’ve never made before. The recipe is really simple and produces a rich, creamy rice pudding! This was a touch sweet for me so next time I may try to cut back the sugar to ¼ of a cup instead of 1/3 of a cup. Nonetheless, it’s delicious!

Ingredients:

1 ½ cups cooked white rice
2 cups milk, divided
1/3 cup sugar
¼ teaspoon sea salt
1 egg, beaten
1 tablespoon butter
½ teaspoon vanilla extract
cinnamon

Procedure:
1. In a saucepan, combine rice, 1 ½ cups milk, sugar, and salt. Cook over medium heat until thick and creamy, about 15-20 minnutes. Stir in remaining ½ cup milk and beaten egg; cook for 2 minutes.
2. Remove from heat and stir in butter and vanilla.
3. Serve at preferred temperature (warm, room temperature, cold..). Sprinkle with cinnamon
4. Enjoy!