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rice pudding with cooked rice recipe

A creamy, comforting dessert made with leftover cooked rice, milk, sugar, and spices, perfect for a cozy treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 2 cups cooked rice preferably cold
  • 4 cups milk whole or 2%
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon plus extra for garnish
  • 2 large eggs beaten

Method
 

Cooking the Pudding
  1. In a medium saucepan, combine the cooked rice, milk, sugar, and salt. Stir well to combine.
  2. Heat the mixture over medium heat until it begins to simmer, stirring frequently.
  3. Reduce the heat to low and cook for about 15 minutes, continuing to stir occasionally.
  4. In a separate bowl, whisk together the beaten eggs, vanilla extract, and ground cinnamon.
  5. Slowly add a cup of the hot rice mixture into the egg mixture, whisking constantly to temper the eggs.
  6. Pour the egg mixture back into the saucepan with the rice mixture, stirring constantly.
  7. Cook for an additional 5-10 minutes until the pudding thickens to your desired consistency.
  8. Remove from heat and let cool slightly before serving.
  9. Serve warm or chilled, garnished with a sprinkle of cinnamon.

Notes

For a richer flavor, you can substitute half of the milk with cream.