# What You'll Need:
→ Base
01 - 2 cups cooked leftover white or jasmine rice
02 - 2 cups whole milk
03 - 1/3 cup granulated sugar
→ Flavorings
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon vanilla extract (optional)
→ Finish
06 - Pinch of salt
07 - 1 tablespoon unsalted butter (optional)
08 - Ground cinnamon for garnish
# Directions:
01 - In a medium saucepan, mix cooked rice, whole milk, granulated sugar, and ground cinnamon until evenly combined.
02 - Place saucepan over medium heat and stir frequently until mixture reaches a gentle simmer.
03 - Reduce heat to low and cook uncovered, stirring often for 15 to 20 minutes, until thickened to desired consistency.
04 - During the last two minutes of cooking, incorporate vanilla extract, a pinch of salt, and unsalted butter if using, stirring well.
05 - Remove from heat and let the pudding cool slightly; it will thicken further as it cools.
06 - Serve warm or chilled, garnished with additional ground cinnamon as desired.
