Leftover Rice Pudding Recipe

Leftover Rice Pudding Recipe photo by Taste of Home

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This is a delicious classic that's a nice way to use up leftover rice. We also like to dress it up with English toffee bits, chocolate and toasted coconut.

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Leftover Rice Pudding Recipe

Prep/Total TIme: 25 min.

Yield: 4 Servings

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Ingredients

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Whipped cream, optional

Directions

In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired. Yield: 4 servings.

Toffee Rice Pudding: Combine 3 tablespoons each English toffee bits, miniature semisweet chocolate and toasted flaked coconut. Place half of the rice pudding in 4 individual dessert dish and top with half the toffee mixture. Repeat layers.

Nutritional Facts 1 serving equals 220 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 134 mg sodium, 38 g carbohydrate, trace fiber, 6 g protein.

Originally published as Old-Fashioned Rice Pudding in The Taste of Home Cookbook , p545