Rice Pudding with Leftover Rice

2 c. cooked white rice

3 c. milk

1/2 c. sugar

dash salt

1 tsp. vanilla

1/2 tsp. cinnamon

dash of nutmeg (optional)

raisins (optional)

Combine all ingredients in a saucepan. Bring to a boil while stirring to prevent burning or sticking to the bottom. Bring it down to a simmer and cook until most of the milk is absorbed. (30-45 minutes depending on how absorbent your rice is.) When it is simmering you don't have to stir the entire time. Just every once in a while to prevent burning or sticking. Serve warm or cold.