Rice pudding is a cozy bowl of creamy goodness that evokes warm memories and satisfying comfort. This rice pudding with cooked rice recipe transforms leftover rice into a delightful dessert, making it both practical and indulgent.
The simple act of stirring warm milk with sweet rice takes me back to childhood, where my grandmother would serve it as a special treat on chilly evenings. Picture yourself curled up on the couch, spooning this luscious dessert while savoring its velvety texture and fragrant vanilla aroma. You simply can’t resist the warmth and nostalgia wrapped in every bite.
Why You'll Love This Recipe
- This rice pudding recipe is incredibly easy to prepare, making it perfect for busy weeknights
- The flavor is rich and comforting, creating a hug in a bowl
- Visually appealing with its creamy texture and subtle hints of cinnamon, it’s sure to impress at any gathering
- Enjoy it warm or chilled, making it versatile for any occasion
My friends often rave about how I turned leftover rice into this dreamy dessert that disappears faster than you can say “seconds, please!”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cooked Rice: Leftover rice works best; use jasmine or basmati for added fragrance.
- Milk: Whole milk provides creaminess; however, feel free to substitute with almond or coconut milk.
- Sugar: Granulated sugar adds sweetness; adjust according to your taste preference.
- Vanilla Extract: Use pure vanilla extract for an aromatic touch that elevates this dish.
- Cinnamon: A sprinkle adds warmth; use ground cinnamon for ease or stick cinnamon for presentation.
- Salt: A pinch enhances flavors; don’t skip this step!
- Optional Toppings: Consider raisins or toasted nuts for texture and flavor contrast.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather Your Ingredients: Start by assembling all your ingredients on the counter. Make sure you have cooked rice ready to go—this is where the magic begins!
Combine Rice and Milk: In a medium saucepan over medium heat, combine the cooked rice and milk. Stir well until just heated through; your kitchen will soon smell heavenly.
Add Sugar and Salt: Stir in the sugar and salt until fully dissolved. Keep stirring until you see gentle bubbles forming around the edges of the pan—this indicates you’re getting close!
Incorporate Vanilla and Cinnamon: Once bubbling, add vanilla extract and cinnamon. Your mixture should now be invitingly fragrant—trust me; you’ll want to dive right in.
Simmer Until Creamy: Reduce heat to low and let it simmer gently. Stir frequently until it thickens into a creamy consistency—approximately 15 minutes should do the trick!
Serve Warm or Chill: Remove from heat when done! You can serve it warm right away or refrigerate for later enjoyment. Top with raisins or nuts if desired—you do you!
Now you have a wonderfully comforting dish that’s as delightful as it is easy to whip up! Enjoy every spoonful of this creamy delight!
You Must Know
- This rice pudding with cooked rice recipe transforms leftovers into a creamy dessert
- The warm aroma of cinnamon and vanilla fills your kitchen, creating a cozy atmosphere perfect for family gatherings or quiet evenings
- It’s an easy dish that delights everyone!
Perfecting the Cooking Process
Start by combining cooked rice, milk, sugar, and spices in a saucepan. Cook over low heat, stirring frequently until it thickens to a creamy consistency. Timing is key; about 20 minutes should do the trick!
Add Your Touch
Feel free to swap out regular milk for almond or coconut milk for a twist. You can also add raisins, nuts, or fresh fruit to elevate your rice pudding with cooked rice recipe.
Storing & Reheating
Store leftover rice pudding in an airtight container in the fridge for up to five days. When reheating, add a splash of milk to restore creaminess and warm gently on the stove.
Chef's Helpful Tips
- To achieve the perfect creamy texture, use medium-grain rice as it absorbs liquid better than long-grain rice
- Always stir frequently while cooking to prevent sticking and burning at the bottom
- A sprinkle of nutmeg adds depth without overpowering flavors!
Sometimes I whip up this rice pudding when I need a pick-me-up after a long day. Family members rave about it, claiming it reminds them of childhood treats and cozy nights in.
FAQ
Can I use leftover rice for this recipe?
Absolutely! Leftover cooked rice works perfectly and saves time.
Is there a dairy-free option for this recipe?
Yes! Almond or coconut milk can easily replace regular milk.
How can I enhance the flavor of my rice pudding?
Consider adding vanilla extract or citrus zest for a delightful twist.
Delightful Rice Pudding
Indulge in this creamy rice pudding that turns leftover rice into a comforting dessert. Infused with vanilla and a hint of cinnamon, each spoonful evokes nostalgia and warmth. Whether enjoyed warm on a chilly evening or chilled for a refreshing treat, this simple dessert is sure to please everyone at the table. Let the cozy aroma fill your kitchen and create lasting memories with every bite.
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
- 2 cups cooked jasmine or basmati rice
- 3 cups whole milk (or almond/coconut milk)
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Optional toppings: raisins or toasted nuts
Instructions
- In a medium saucepan over medium heat, combine the cooked rice and milk. Stir until heated through.
- Add sugar and salt; stir until dissolved, then let bubble gently around the edges.
- Incorporate vanilla extract and cinnamon, stirring until fragrant.
- Reduce heat to low and simmer for about 15 minutes, stirring frequently until thickened.
- Serve warm or chill in the refrigerator. Top with raisins or nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 23g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
