This classic dessert is a great way to use up leftover rice. It can also be a fun twist on pre-cooked rice if you’re looking to mix things up. Lightly sweet, creamy, and the dried fruit adds a fun pop of flavor!

This recipe is especially flexible–it doesn’t use any eggs, is gluten-free, and the milk can be substituted for a non-dairy option to make the recipe allergy-friendly.

My favorite part about this recipe is that it can double as a sweet and nourishing breakfast!

Equipment Needed:  stovetop, spoon, pot, measuring cups

Ingredients

• 2 cups cooked rice (or, cook 1 cup of dry rice)
• 3 cups milk
• 1/4 cup sugar or other sweetener
• 1 TBSP cornstarch (optional)
• ¼ tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla (optional)
• ½ cup dried fruit, chopped (raisins, dates, etc.)

Directions

1. Use a fork to whisk sugar, cornstarch, and milk together in a saucepan.
2. Add all remaining ingredients to the pan.
3. Heat over medium-high heat, stirring frequently, until milk and rice thicken (about 20 minutes).
4. Remove from heat and let cool before serving.

Makes 6 servings.