I have a tendency to cook more rice than anyone will eat in one meal and having extra rice in my fridge tends to just take up room instead of being eaten. I started making Leftover Rice Pudding a few months ago and I can say it has solved the problem of leftover rice sitting in my fridge for days but I can't say it has solved my over cooking problem.

Ingredients:
2 cups cooked rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon

Directions:

Bring milk, half-and-half, sugar, and cooked rice to a boil. Simmer for 30 minutes uncovered stirring regularly. Reduce heat to low, cook for 15 minutes. Remove from heat. Stir in vanilla and cinnamon. Pour rice pudding into ramekins and chill. Sprinkle with cinnamon and serve.

Note: If you are not using leftover rice, please reduce the quantity of liquid in this recipe.