Celebrate today, National Rice Pudding Day, by making this rice pudding in little more than the amount of time it takes to cook the rice. Add your own dried fruit and spices. It’s good either warm or cold but serving it warm means you don’t have to wait! (It’s also good for breakfast!)
QUICK RICE PUDDING (Pantry Cooking: Unlocking Your Pantry’s Potential, page 117)
3 cups cooked rice
1 can (5 ounces) evaporated milk
1/4 cup sugar, or to taste
3/4 teaspoon vanilla
Cinnamon (optional)
Raisins or chopped dates (optional)
Stir together ingredients until well mixed. Serve warm or cold.
