leftover rice becomes rice pudding

My husband loves homemade pudding. Whenever we cook rice he wants to be sure that we have leftovers so that we can make rice pudding.

Here is our recipe that we have developed

In a meduim saucepan

1 can (12 ounce) evaporated milk  (We like the added flavor of the evaporated milk)
1/2 to 1 cup leftover cooked  rice, (depends on how much rice you have left over)
1/2 cup water
Cook this mixture at a simmer until the rice plumps up and gets softened (about 10-15 minutes)

1 1/2 cups of milk
add to this milk add
3/4 cup sugar
4 Tablespoons cornstarch
3 whole eggs
Beat this mix well and then add it to the hot rice mix stiring quickly so the eggs do not curdle

cook and stir over a medium high heat until it comes to a boil. 
Add
1 1/2 teaspoons vanilla
about 1/2 teaspoon cinnamon (you can add this to taste)
raisins or dried fruit if you like


It can be served warm or cold.  Although hot from the pan (with a steaming mouth) is my husband's favorite way to eat it.