Quick and Easy Rice Pudding

Combine cooked rice, 2% milk, sugar, salt, and butter or margarine in a large saucepan over medium heat.

Stir the mixture frequently to distribute the sugar and prevent sticking on the bottom of the pan.

Continue cooking and stirring until the pudding thickens and reaches a creamy consistency, about 10-15 minutes total.

Remove from heat and stir in the vanilla extract until well incorporated.

Divide the warm rice pudding into serving bowls and serve immediately, or let cool and refrigerate for up to 2 days.