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Leftover Rice Pudding Recipe

Leftover Rice Pudding Recipe

This is a delicious classic that's a nice way to use up leftover rice. We also like to dress it up with English toffee bits, chocolate and toasted coconut.
TOTAL TIME: Prep/Total TIme: 25 min. YIELD:4 servings


  • 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


  • 1. 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.

Recipe Note

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.

Nutritional Facts

1 each: 220 calories, 4g fat (3g saturated fat), 17mg cholesterol, 134mg sodium, 38g carbohydrate (16g sugars, 0 fiber), 6g protein.

Reviews for Leftover Rice Pudding

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Melissa User ID: 9173381 266197
Reviewed 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 User ID: 46423 264940
Reviewed 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."

[email protected] User ID: 8285993 256259
Reviewed 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 User ID: 8954812 255524
Reviewed 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 User ID: 8545913 233200
Reviewed 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 User ID: 5092312 219879
Reviewed 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 User ID: 1740686 156973
Reviewed Nov. 17, 2014

"I added butter and cinnamon and nutmeg. Thanks for the basic bones! It's awesome!!"

jenar723 User ID: 6425206 79942
Reviewed May. 24, 2013

"easy to make and a great use for leftover rice. I added cinnamon."

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