RICE PUDDING WITH COOKED RICE LEFTOVERS

2 cups leftover cooked white rice
3 cups milk (any kind) *
1/2 cup sugar
Small pinch salt
1/2 cup raisins
1 tsp vanilla extract
1/2 tsp cinnamon, optional
Pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan.  Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins.  Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is).  Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes.  Serve warm or chilled.
Makes 4-6 servings.

*Note: You might want to add an extra 1/2 cup milk if the rice seems unusually firm or dry, to make it creamier.  Feel free to add a bit extra if the pudding is not as creamy as you like it.

Recipe by Nicole Weston, www.slashfood.com (2006)