When I cook too much rice (my husband doesn’t like brown rice so it is usually long-grain plain or long-grain jasmine) or have leftover rice from ordering Chinese, I usually make rice pudding the easy way. I put the rice in a pot, cover it with milk – I use cow milk but you can use any kind of animal or plant milk you like. I actually prefer whole milk or half-and-half for this because it makes a creamier pudding. I use about the same amount of rice and milk. I put it on medium heat and when it starts to simmer, I add sugar or honey or agave nectar and taste it until I am satisfied that it is sweet enough. I love, love, love sweets, so mine might be sweeter than yours. Sometimes I add cut up figs (divine) or raisins (not for me, I don’t like raisins but for others), or dried fruit. I also add a healthy splash of vanilla, and sprinkle in cinnamon and nutmeg – usually twice as much cinnamon as nutmeg) and stir as it cooks. If it isn’t creamy enough I add more milk and cook until it is. I dribble in the milk because you can always add more but you can’t remove too much. To finish it off I add a knob of butter, like a small chunk. I let it melt as I finish stirring. You can eat it warm, at room temperature, or chilled. I like mine chilled.
