…is rice pudding. Baked with cinnamon on top, warm out of the oven, with just a bit of milk poured over the top to cool it off. It’s the single best thing to do with leftover rice. It’s also good cold for breakfast the next day. (It’s typically gone by 11am.)

Here is my Nana’s recipe. I believe she got it from her mother—my great grandmother Lottie (the German one).

Related:

The old recipe box

My two grandmothers