- 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
- 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.
Reviews for Leftover Rice Pudding
"Excellent! I, too, tweeked it, but only because I couldn't imagine a pudding without an egg. After cooking the mixture to boiling without the egg, I seasoned the egg with a bit of the hot mixture a few times, mixing well, and then added it to the pot. Also I used a cup of half 'n half with 1 cup milk. Scrumptious, especially with cinnamon sprinkled on top."
"I was looking for a baked rice pudding and came across this recipe and I'm pleased that I did. It is wonderful, I made it exactly to the recipe the first time ( luckily I had enough frozen cooked rice in the freezer as I don't throw rice out) This time I cooked more rice last night for dinner than I needed and today I'm making double the quantity as it was such a hit the first time.Thank you very much for the recipe."
"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!"
"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!"
"I added butter and cinnamon and nutmeg. Thanks for the basic bones! It's awesome!!"
"Easy to make and a great use for leftover rice. I added cinnamon."