Stove Top Rice Pudding from Leftover Rice

My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 3  cups  leftover cooked rice (I like basmati or Jasmine)
• 2  cups milk
• 1  tablespoon butter
• 3  tablespoons cornstarch
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon cinnamon
• 3  dashes mace or 3  dashes nutmeg
• 1  pinch saffron
• 1⁄3 cup golden raisin
• 1⁄4 cup brown sugar
• 4 (1 g) packets Splenda sugar substitute (I used 4 packets Or sweeten to taste)

Directions

1. In a small saucepan, combine all dry ingredients.
2. Slowly whisk in milk till well blended. Put saucepan over medium heat.
3. Add Butter and vanilla.
4. Whisk or stir until mixture thickens.
5. Remove from heat and add brown sugar and splenda packets to desired sweetness.
6. Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!