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
Leftover Rice Pudding Recipe photo by Taste of Home
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your review to appear.
Add a rating or review to submit
Average Rating:
chris0m56
Oct 18, 2019
I added reconstitutes dried raisins
Susan
Oct 16, 2018
Made it exactly how the recipe stated. Looks like milk and rice. Not setting up after 20 minutes
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!!
Reviews
I added reconstitutes dried raisins
Made it exactly how the recipe stated. Looks like milk and rice. Not setting up after 20 minutes
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.
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.
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.
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!!