Rice Pudding

I sometimes like to cook rice or pasta and keep it in the fridge in covered containers for use in meals over the next couple of days - that way, if we're in a hurry I can throw something together quick like pasta salads, burritos or some quick fried rice to go along with a steak or juicy pork chops, along with anything else that I've already allocated the rice or pasta to.  Three cups of that rice found it's way today into some creamy rice pudding for hubby.  I say for hubby, because quite frankly I've never really liked rice pudding, no matter whether it's from a can or homemade, but hubby LOVES it, so I thought I'd give it a try :o)

Rice Pudding
4 servings (this will keep Dean happy for the next couple of days :o)

3 cups cooked rice (I used jasmine today)
3 cups milk
1/2 cup sugar
2 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

• in a medium saucepan bring the cooked rice and milk to a boil.
• reduce heat to a simmer and add all the remaining ingredients.
• simmer for 30-45 minutes, stirring frequently, until the liquid has reduced and it has reached your preferred consistency.
• serve warm or cold;  Dean likes it plain, but add raisins or even a dollop of jam if you like.
• keep any leftovers in the fridge in a container or covered with plastic wrap touching the surface so that a skin doesn't form.

 Rice Pudding ingredients.

bring the rice and milk to a boil.

add all the other ingredients.

simmer, stirring frequently, until the liquid has reduced to a creamy consistency.

serve warm or cold.

a spoonful of creamy goodness - or so Dean says :o)