I bet you sometimes have leftover rice, from your own cooking or from delivery Chinese food. You probably also have milk, sugar, vanilla extract, and an egg. This means you can turn leftover rice into a delicious dessert.
Stove top leftover rice pudding
1 ½ cups cooked rice, any cooked rice that’s plain or just has butter on it is fine. It’s ok if it’s a little dried out.
2 cups milk, divided. I like whole milk but you can use faux milk or cream according to your needs and availability
¼ teaspoon salt
1 egg, beaten
1/4 to ⅓ cup white sugar
1 tablespoon butter, optional
½ teaspoon vanilla extract
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
Eat hot or chill and serve cold. May top with whipped cream or a shake of cinnamon. Can be chilled in a large bowl and served from that, or pour hot into individual ramkins to look fancy. Cover with plastic wrap directly on top of the pudding while hot if you don't want "skin".
If you want, you can cut the sugar down to 1/4 cup and add 1/4 teaspoon ground cardamom. Doubles well. WATCH the milk and rice mixture closely because it’s vulnerable to boiling over very quickly and it’s a bitch to get off the stove.
