When I make rice for dinner, I usually make a really big pot and then freeze 2 or 3 cup portions in individual freezer bags to use later. One of Dave's favorite desserts is rice pudding, and having the frozen rice at hand makes rice pudding a snap.
This time I served it with a layer of sweetened defrosted blueberries in the bottom of the glass--sort of like those fruit-on-the bottom yogurt cups.
I don't use an exact recipe since I've made this so many times, but here's my basic method.
2 cups cooked rice
3 -4 cups of soy milk, rice milk, mimiccreme, or regular milk
sugar, about 1/2 cup; or maple syrup; or another sweetener to taste
big sprinkle of cinnamon
pinch of nutmeg
1 star anise pod
Put everything in a heavy bottomed medium sized saucepan. Heat over low heat, stirring frequently, until pudding is very thick and creamy--adding more milk if necessary. Remove the anise before serving.