I love rice pudding... my mom makes a really good baked one, and I sometimes do a really super easy cheater type recipe using cooked or instant vanilla pudding and add a little whipped cream, a splash of vanilla and cooked rice to it, with a sprinkle of cinnamon on it.
But sometimes nothing will work but an old fashioned cooked from scratch kind of something. You can use already cooked rice, or make it easy on yourself the next time you get Chinese takeout get an extra quart of rice and make this rice pudding. Easy, yummy and ready in about 10-15 minutes, then you can eat it hot, or let it chill however you like it.
**NOTE** I put the cinnamon shaker on the table and let each person add it if they like it to their own serving. You can also use soaked raisins (I add a little water & vanilla and put them in the microwave for 15-30 seconds to heat them up and let them soak for 10 minutes, then I drain off the liquid. Not everyone in my family likes cinnamon or raisins, so it is up to you to use them if you like them. I also like to add a little whipped cream to the top, but again it is up to you...make this today... YUM
Creamy rice pudding
3 cups cooked rice
3 cups milk
1 cup sugar
2 1/2 t vanilla (divided)
1 t butter
1 egg, beaten
pinch of salt
(**see note, cinnamon, raisins, whipped cream if you are using)
In saucepan, add rice, milk, sugar, pinch of salt, 1 1/2 t vanilla and beaten egg. Bring to a boil over medium heat whisking/stirring very frequently. When mixture is boiling turn heat down to a simmer (make sure mixture is still simmering) and simmer for around 10 minutes, making sure to whisk/stir about every minute or so, cause it will burn quickly. Cook until mixture is thickened. Remove from heat. Serve or place in fridge in a bowl and let cool. Serve... use cinnamon, raisins or whipped cream if desired. Enjoy