Breakfast Rice Pudding

This is a favorite recipe that I grew up with, and my own family now enjoys it. It tastes so good, it’s like having a dessert for breakfast, but it’s quite healthy. I normally make it the morning after a dinner that required rice, but sometimes I cook the rice just for this recipe.

Breakfast Rice Pudding

2 cups 1% milk
2 tablespoons sugar
1 tablespoon cornstarch
2 cups cooked brown rice
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/4 cup raisins

In a medium saucepan, combine milk, sugar, and cornstarch. Stir to dissolve cornstarch, and add rice. Heat over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir 1 minute more. Remove from heat and stir in vanilla, cinnamon, and raisins.
We normally eat ours warm, but you can make it the night before and chill it.