Leftover Rice Pudding
This rice pudding with leftover 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
- Optional: whipped cream, cinnamon and dried cranberries
Reviews
I used white rice from Chinese food order. Substituted splenda for the sugar. Delicious and so easy!
Super easy and i was so impressed how it thickened but it took a bit longer. Justvwhen i was begin to worry it started to thicken up. I let it go for another 5 minutes and it thickened right up to the just like mom's point
I used leftover basmati rice. Followed the directions with 1 exception, I used half brown sugar and white sugar. I think it came out delicious. Nice and creamy. So easy to make.
Made with BBQ Pork Fried Rice, don’t reccomend. No lol, I am just kidding. I made it with about a cup of leftover rice, coconut milk, and coconut sugar (i am vegan) and it turned out amazing!! Love it, thank you!!
I just made this tonight and it turned out perfectly! I had to use skim milk because that was all I had. I also added cinnamon and nutmeg. Everybody loved it! It was ready exactly at the 20 min mark too, just as the recipe states. We will be using this recipe again!
Just finished making this, used 1 and 1/2 cups of rice and a little less than 2 cups of a mix of cream and milk. Used 2Tbsps of brown sugar and one of white sugar. Added cinnamon and raisins. The leftovers after making equal portions went to me the cook and it was amazing. Perfect ratio of pudding to rice and not too sweet. I will definitely use this recipe next time I have much leftover rice.
I always have trouble cooking rice pudding on top of the stove because it never thickens enough. I left it on for 25 minutes and followed the directions completely except I doubled it. I thought I would try this but the same thing happened again. I hate to waste everything but can’t figure out what I’m doing wrong. Too much milk, not enough rice? Help. Oh wait I just took it off the stove and let it sit in the bowl to cool and it seems to be thickening up. It is delicious but why doesn’t it seem thick enough after I’ve cooked it for the time required? Too much information?
This is the best rice pudding recipe I have ever made. Followed the directions exactly. Beautifully thick and tastes great!
Rice pudding thickened up for me with no issue. It took a lot of will effort to not stir it continuously, but just every so often. It started thickening up around the 15 minute mark. Also, I didn’t have vanilla extract, but I used maple syrup and added cinnamon and nutmeg. So yummy!
Susan and I are in the same boat. I followed the recipe exactly and it never set up.