NEXT RECIPE >

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

Leftover Rice Pudding Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 each: 220 calories, 4g fat (3g saturated fat), 17mg cholesterol, 134mg sodium, 38g carbohydrate (16g sugars, trace fiber), 6g protein

Directions

  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


Reviews for Leftover Rice Pudding

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Ptalady
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!"

MY REVIEW
kjzielger
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!"

MY REVIEW
kturner057
Reviewed Nov. 17, 2014

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

MY REVIEW
jenar723
Reviewed May. 24, 2013

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

Loading Image