Leftover Rice Pudding Recipe
Leftover Rice Pudding Recipe photo by Taste of Home

Leftover Rice Pudding Recipe

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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.
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES: 4 servings


  • 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

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.


  1. 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.
Originally published as Old-Fashioned Rice Pudding in The Taste of Home Cookbook 2006, p545

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Reviewed Sep. 20, 2015

"This recipe was really great! I modified by adding two eggs, cinnamon, cloves, nutmeg, and Cardamom to taste. I sweetened with Stevia. It scorched on the bottom a little, so next time I will use a double boiler. We usually get Chinese takeout once a week and there's always leftover rice; now I know how to use it! Thanks!"

Reviewed Feb. 6, 2015

"I am lactose intolerant , and allergic to eggs so this is a great recipe for me. I used lactose free milk and added cinnamon, nutmeg and raisins. I no longer miss one of my favorite childhood comfort foods!"

Reviewed Nov. 17, 2014

"I added butter and cinnamon and nutmeg. Thanks for the basic bones! It's awesome!!"

Reviewed May. 24, 2013

"Easy to make and a great use for leftover rice. I added cinnamon."

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