Rice Pudding

This is one of those great recipes to have on hand because it uses leftovers. I love eating foods with rice. I sometimes purposefully make too much rice so that I can use the leftovers to make this delicious comfort food.

Rice Pudding
3 cups cooked rice
3 cups milk
1/2 cup sugar
2 tbsp. butter
1 tsp. vanilla
Nutmeg

Combine the rice, milk, sugar, and butter in a saucepan. Cook over medium heat until thickened - about 30 minutes, stirring often.

Remove from heat and add vanilla. Pour into individual dessert dishes or one large serving dish and sprinkle with nutmeg. Serve hot or cold.

Taking pictures of this tonight was sort of an afterthought. I downed mine, then decided I wanted to post the recipe, so I took a quick picture of my daughter's serving before handing it to her (sorry it isn't a prettier picture - but it's better than nothing). I also took one of her eating it, because as Jeff said, "She's just so cute!" :-)


Feel free to adjust the ingredients as necessary. I always just use the rice I have leftover from something else, and it rarely ends up at exactly 3 cups. More often I have something like 1 1/2 cups. So I adjust the proportions of the other ingredients to fit how much rice I've got.