Everyone almost always has leftovers when they eat rice. Whether you made it at home or ordered it with some Chinese food, there's usually a cup or two left over afterward. Sure you can refrigerate it and reheat it later, but then it's even more bland than it was initially. My solution: rice pudding! Since I discovered this stove-top recipe, I make a point of making sure I always have left over rice!
• cooked white rice
• egg (1)
• vanilla extract
• cinnamon (optional)
• nutmeg (optional)
Combine in a heavy saucepan:
1 1/2 cups cooked rice (short grain sticky rice works best)
1 1/2 cups milk
1/3 cup sugar
1/4 tsp table salt
Cook over medium heat, stirring occasionally, until mixture becomes thick and creamy (approximately 15-20 minutes).
Whisk together 1/2 cup milk and 1 egg and stir into the rice mixture.
Add 1/3 cup raisins and cook for 2 minutes.
Add 1 tbsp butter and 1/2 tsp vanilla and stir until butter is melted.
Sprinkle with cinnamon or nutmeg if desired.
Original source: Rice Pudding Recipes