This traditional, creamy rice pudding is made using leftover rice.
In a saucepan, combine 1½ cups of cooked rice (I used basmati), 1½ cups of milk and ¼ of a teaspoon of salt. Cook over medium heat for 15 to 20 minutes, stirring regularly, until thick and creamy. Add another ½ a cup of milk, ⅔ of a cup of raisins, 1 beaten egg and ⅓ of a cup of white sugar. Cook, stirring continually, until the egg is set. Remove from the heat and stir in 1 tablespoon of butter and ½ a teaspoon of pure vanilla extract. Serve hot.
*recipe by Jennifer Korpak Bechtel, published by allrecipes.com
michelle picker cooks 