Are you, dare I ask, a rice over-estimator? Admittedly, I am.

Sure, I follow the directions that tell exactly how much to make for your desired serving size, but somehow I always end up with quadruple the amount I need. Thankfully, I have found a solution (other than just making one-fourth of what I think I need). Rice pudding!

This recipe is easy and has a long life, both on the front end (use rice that's been sitting in the fridge for awhile) and the back end (whip this up and it keeps for days).

Works great with whole grain and white rice.

Rice Pudding
Ingredients:
2 C. cooked rice
2 1/2 C. milk
2 tsp. cinnamon
1 egg
1 C. sugar
3/4 C. raisins
Directions:
In a small pot over medium heat, stir together rice and milk. Add egg, stirring until blended. Add sugar, cinnamon and raisins. Stir occasionally until desired thickness, reducing heat as needed to prevent boiling. Serve warm or cold.