Adapted from a recipe by Bonnie Q at allrecipes.com. Takes a long time, but very worth it. You can lighten it up by using skim milk and Splenda, or enrich it by using heavy cream, or even coconut milk.
This Company's Coming recipe for rice pudding is by far the easiest one I have ever made. I might add an extra tablespoon or so of sugar next time, and maybe top the vanilla up to a full 2 teaspoons. However, it did taste just fine as is. The cinnamon taste is VERY mild, so you may want to sprinkle more cinnamon on top of individual servings.
Based on Alton Brown's recipe, using non-fat milk and sugar substitute. Works best with Splenda brand, but NutraSweet or SweetOne can be used easily. (The cooking time after adding the sweetener is not really long enough to break down the aspartame; if it's not sweet enough for you, you might add an extra packet.)
My husband loves rice pudding, but he's diabetic (we both are). This is a simple recipe which only makes enough for two servings. He can't pig out! I usually set aside cooked rice just to make this for him.
Stevia is a natural sweetner and so potent. This dessert is sugar, aspartame, nutrasweet, and egg free and something I can serve my kids without a bad conscience. My mom sent me the recipe and we just tried it. Very rich. Be careful with the amount of stevia because a little goes a long way. Next time I make it I will use less stevia to avoid an aftertaste.
I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have.