Creamy Rice Pudding

1 1/2 cups cooked white rice (3/4 cups uncooked)
2 cups milk, divided (no less than 2%, whole works best)
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup golden raisins (we don't use them)
1 Tbs butter
1/2 tsp vanilla extract

Directions:

In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 min. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. Cinnamon and Nutmeg optional toppings

I've tried dozens of rice pudding recipes. This is my family's favorite! It is quick and easy to make and can all be done on the stove top! We can never make less than a double batch! :)

Mexican Skillet Rice

3/4 pound lean ground pork or beef (I use beef)
1 medium onion, chopped
1-1/2 Tbs. chili powder
1 tsp ground cumin
1/2 tsp salt
3 cups cooked brown rice (white works also) instant not so good
1 (16 ounce) can pinto or black beans, drained (I don't drain)
2 (4 ounce) cans diced green chillies
1 cup of your favorite salsa
Fresh cilantro sprig for garnish :)

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. (I cook my onion with my meat) Stir in rice, beans, salsa and chilies; thoroughly heat.
Serve immediately. My family likes to put it in tortillas and eat it burrito style. It tastes great by itself also.

This recipe is a great way to use leftover rice. I intentionally cook a couple of cups of rice extra just to have it for this recipe.