Creamy Rice Pudding

I LOVE this rice pudding!  I like it hot.  I like it cold.  I like it with or without toppings.  It's just delicious in every way!  It's super easy because it uses leftover rice.  When I'm cooking rice for dinner, I make extra and make rice pudding later. 

3 cups cooked rice
3 cups milk
2/3 cup white sugar
1/2 teaspoon salt
2 eggs, beaten

1 cup milk
2 tablespoons butter
1 teaspoon vanilla

In a medium saucepan combine the rice, 3 cups milk, sugar and salt.  Bring to a boil, then reduce heat and simmer, stirring often with a whisk.  Cook until thick and creamy, 10 - 15 minutes.  

In a small bowl, beat the eggs with a fork and stir in 1 cup milk.  Gradually whisk the milk/egg mixture into the saucepan.  Bring back to a low boil and cook 2 - 3 more minutes, stirring constantly.  

Remove from heat and stir in butter and vanilla.  Serve warm or cold.  Eat it plain, or top with cinnamon sugar, nuts, fruit, or chocolate.