Leftover Rice Pudding
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
Reviews
I'm not sure what Susan did, but I just finished making this as written, and it set up beautifully thick. Great way to use up leftover rice.
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!