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Leftover Rice Pudding Recipe

Leftover Rice Pudding Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 220 calories, 4g fat (3g saturated fat), 17mg cholesterol, 134mg sodium, 38g carbohydrate (16g sugars, 0g fiber), 6g protein .

Reviews for Leftover Rice Pudding

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Ptalady 233200
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!"

kjzielger 219879
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!"

kturner057 156973
Reviewed Nov. 17, 2014

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

jenar723 79942
Reviewed May. 24, 2013

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

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