Rice pudding is so warm and soothing. What's not wonderful is slaving over a hot stove to get to it! This Quick Fix version is the perfect recipe for leftover cooked rice…which we always seem to have on hand after any meal that uses rice. In fact, it's so delicious, it's worth making extra rice just for the dessert. This recipe is from Robin Miller Quick Fix Meals.

SERVES 4
••
2/3 cup low-fat milk
1/2 of an 8-ounce package reduced-fat cream cheese
2 cups leftover cooked rice (regular or quick-cooking)
3/4 cup dark raisins (we like Craisins)
1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract

In a medium saucepan, stir together the milk and cream cheese until blended and smooth. Add the remaining ingredients and set over medium heat. Bring to a simmer, then continue to simmer until the liquid reduces and the mixture thickens, about 10 minutes, stirring frequently. Serve the pudding warm, at room temperature, or chilled - every way is delicious!

Total Time; 15 minutes
PREP TIME: 5 MINUTES
ACTIVE COOKING TIME: 10 MINUTES

QUICK FIX IT YOUR WAY:
Store leftover rice in freezer bags or plastic containers in the freezer for up to 3 months so you can make this dessert any time. There's no need to thaw the rice before cooking.