Creamy Rice Pudding

A week and a half ago, a few of us went out for Chinese with Grammy. She ordered her usual Tsing Tao beer, as the rest of us ordered way too much food. When it came time to pack everything up, the waiter asked if we wanted to take the untouched snowball of rice. Normally, I wouldn't want that for leftovers -- empty carbs and all. Grammy, however, said, "You should take it home and make rice pudding."

I'd never thought of that! Chinese restaurants be warned - I'm taking the rice from now on.

Creamy Rice Pudding

2 cups unsalted cooked rice

2 1/2 cups milk

1/4 cup golden raisins

2 eggs

3 TB sugar

1/2 ts vanilla

pinch of salt

pinch of cinnamon

-Combine rice, milk, raisins in saucepan and bring to boil. Stir, then simmer for 30 minutes.

-Beat together eggs, sugar, vanilla, salt and cinnamon. Stir into rice mixture.

-Cook for 2 minutes, stirring constantly.

-Cool, then chill in fridge.

Old-Fashioned Creamy Rice Pudding

It's snowing all over New England again today, but this recipe seems simple, cheerful, and warm:

Old-Fashioned Creamy Rice Pudding

1/4 cup short grain rice

1/4 tsp salt

3 TB honey or 1/4 cup sugar

1 qt milk

1 tsp vanilla

1/3 cup raisins (optional)

cinnamon to taste

-Combine rice, salt, honey and milk, put in baking dish. Bake at 325 for 2 1/2 hours. Stir often.

-Add vanilla, raisins, sprinkle with cinnamon. Bake for additional 30 min (no stirring)