Rice Pudding

My significant other just purchased a rice cooker. And she likes to use it. Which means a lot of leftover rice. While leftover rice is great for stir-fries (house special fried rice anyone?), it is also great in rice pudding...

Start by adding 2 cups cooked rice to 1.5 cups milk, 3.5 oz sugar, 1/4 tsp salt. Simmer until thick and creamy and the grains have softened (timing varies depending on how much you previously cooked your rice. For us, this took more than 15 minutes). Keep an eye on your milk and stir occasionally.

Combine 1 egg, beaten with 1/2 cup milk and 4 oz raisins. Stir to mix. Pour some of your hot rice/milk mixture onto them, then add everything back to the milk pan and heat carefully for a little longer so that the pudding thickens a little but does not boil. Remove from heat and add 1/2 oz butter, cut into chunks, and 1/2 tsp vanilla extract. Stir well and serve warm, or chill and serve cold.

This recipe is adapted from one in Chris Carmichael's book 'Food For Fitness'.

Note 1 - If you have no leftover cooked rice, start with 3/4 cup uncooked rice, and simmer in 1.5 cups water for 20 minutes. Proceed with recipe.

Note 2 - I used plain white rice for this recipe, but you could use any kind of rice you like. You just may have to adjust the amount of liquid accordingly. I know that arborio (risotto) rice is very good in rice pudding - in  this case, you would have to start with uncooked rice.

Note 3 - Metric info: 2 cups = 500 ml; 1.5 cups = 360 ml; 3.5 oz = 100g; 1/2 cup = 120 ml; 4 oz = 110g; 1/2 oz = 14g; 3/4 cup = 180 ml.