1. Add the leftover rice, milk, rock sugar, and salt to a pot and bring to a boil over medium heat. Stir constantly.
2. Turn to low heat and stir every 2-3 minutes for 20 minutes until the rice is soft and the mixture becomes thick.
3. Stir in the egg yolk and butter until completely mixed in. Remove the pot from the heat.
   • If you like the delicate granule texture, you can slightly grind the mixture with the food processor.
   • If you like the very smooth texture, you can grind it even more.
4. Transfer the mixture into a container, sit cool, and refrigerate for at least 1 hour or more or until cold.

• ⚠️ If measure with a cup, the ratio is about 1 cup of leftovers: 1 cup of milk
• ⚠️ After the milk is boiled, turn to low heat, and stir constantly to avoid getting a burnt pan
• ⚠️ If slightly grind the mixture with the food processor, the texture would be like the tapioca pudding. If grind it till smooth, the texture would be like the yogurt. Just make it the way you like.

This dessert is filled with the natural grain aroma. You can enjoy the rice pudding with fruits, jam, raisins, and OREO cookies toppings. After adding the fruits or OREO cookies, the taste becomes more rich and layered, which is super delicious😋