Sometimes you just want a dessert that you can whip up after dinner that tastes like it’s been cooking all day.
Sometimes you have some leftover cooked white rice in your fridge.
Is it you? Could it be you?
(Or you can always just cook some white rice for this dessert…I did.)
Whether you have cooked rice on hand or not, this is such a fast and tasty dessert.
I spiced it up and added a little Mexican (cooked all day) flare by throwing a cinnamon stick in the mix.
This pudding is sweet but not too sweet, and you can totally use almond milk and nix the butter if you’re wanting to go vegan.
Now there’s another reason (in addition to stir fry) to keep some cooked rice in the fridge.
*Click on recipe card to enlarge or right click to save.