2 cups cooked long grain rice
2 cups mil
3 tablespoon plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
In a saucepan, combine rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened; stir often. Remove from heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired.
**For toffee rice pudding: Combine 3 tablespoons EACH English toffee bits, miniature semisweet chocolate chips and toasted flaked coconut. Place half of the rice pudding in 4 individual dessert dishes and top with half the toffee mixture. Repeat layers.**