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Leftover Rice Pudding

 Leftover Rice Pudding
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.
4 ServingsPrep/Total TIme: 25 min.

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.