- 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. Yield: 4 servings.
Reviews forLeftover Rice Pudding
"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!!"
"easy to make and a great use for leftover rice. I added cinnamon."