Leftover Rice Pudding

Name: Leftover Rice Pudding
Prep time: 25 min
Total time: 25 min
Yield: 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

This rice pudding with cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts

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.

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.

Nutrition Facts

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

Originally published as Old-Fashioned Rice Pudding in The Taste of Home Cookbook 1st edition

Reviews

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Average Rating:

Amy

May 18, 2018

Perfect results! I had 3/4 C of heavy cream leftover from a different recipe and some leftover rice when I found your recipe. I cut the heavy cream with 3/4 C of almond milk and proceeded with your instructions. 20 minutes later — amazing!I’ve tried many other recipes, this is the only one that has worked.
Melissa

May 22, 2017

Tasty enough for a first try, but definitely too high of a rice-to-pudding ratio. Next time I will try doubling the pudding ingredients, or halving the rice. And definitely going to use higher quality rice that what I had the first time, as it was only leftover from a Chinese restaurant. Still in all it's a good recipe, jut not perfect for my taste. I'll eat this first one for breakfast rather than dessert.
TNbluffbaker

Apr 20, 2017

A tasty and easy way to use leftover rice. Next time, I'm going to add some cinnamon to spice it up a little bit.
mnmay144

Nov 1, 2016

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.
Cheryl-anne Marie

Oct 16, 2016

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.
Ptalady

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

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

Nov 17, 2014

I added butter and cinnamon and nutmeg. Thanks for the basic bones! It's awesome!!
jenar723

May 24, 2013

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