Rice pudding from rice you already cooked

This is the leftover-rice version. You are not boiling raw rice in milk for 40 minutes. Cooked rice only needs to drink the milk and turn creamy.

316 g of cooked rice is 2 cups, fluffed, not packed into the cup. The cooked rice chart is that conversion. Rice about triples when it cooks, so 316 g cooked is roughly 110 g of dry rice if you are starting from the bag instead of leftovers. Freshly cooked rice that is still wet makes a looser pudding. Give it an extra 5 minutes on the stove.

Keep the milk below a hard boil

Milk that boils over leaves a burnt skin on the bottom and a puddle on the hob. Heat it until it steams, then add the rice and turn it down. Stir often enough that the rice does not weld itself to the pan. A heavy saucepan matters more here than a nonstick one, because thin pans scorch the milk in the corners.

50 g of granulated sugar is 1/4 cup. The granulated sugar chart is the cup weight if your scoop is the only tool on the counter. More sugar does not thicken the pudding. Time and evaporation do.

It sets as it cools

A spoon trail is the cue to stop. If you cook until it looks like the pudding you want in the bowl, it will be glue after 10 minutes on the counter. Vanilla goes in off the heat so it does not cook off.

Cinnamon is for the top, not the pot. Stirred through, it turns the pudding grey. Leftovers keep 2 days in the fridge. Loosen a cold portion with a spoon of milk before you reheat it gently. A hard boil breaks the creamy texture into grainy curds.