Leftover Rice Pudding
Total TimePrep/Total TIme: 25 min.
- 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
- 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.
Nutrition Facts1 each: 220 calories, 4g fat (3g saturated fat), 17mg cholesterol, 134mg sodium, 38g carbohydrate (16g sugars, 0 fiber), 6g protein.
Oct 16, 2018
Made it exactly how the recipe stated. Looks like milk and rice. Not setting up after 20 minutes
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.
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.
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.
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.
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.
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!
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!
Nov 17, 2014
I added butter and cinnamon and nutmeg. Thanks for the basic bones! It's awesome!!
May 24, 2013
Easy to make and a great use for leftover rice. I added cinnamon.