Breakfast Rice Pudding Recipe
2 to 4 C leftover cooked rice from dinner
1 T butter or margarine
2 eggs
2 C (or more) milk
1/2 C sugar
1 tsp cinnamon
Large pinch of nutmeg
1 tsp almond extract
Raisins, if desired
Leave leftover rice out at night, covered tightly, not in refrigerator, in heavy, medium size pot. Melt butter on medium heat. Add eggs and milk. Whisk well. Put lid on tightly and let mixture simmer on medium-low heat for approximately 3 to 5 minutes. Meanwhile, sprinkle cinnamon and nutmeg onto rice and stir in well. When milk is steaming inside pot, add rice. Stir in extract just before serving. Add more sugar or milk to taste.
Add desired amount of raisins to pot when milk is steaming.
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