Rice Pudding with Cooked Rice

Rice pudding with cooked rice transforms leftover rice into a creamy dessert in about 15 minutes. This easy rice pudding recipe uses milk, heavy cream, and warm cinnamon to create comfort food in a bowl. The best part? You probably have everything you need already sitting in your kitchen right now.

I never got rice pudding as a kid. I’ve kind of been conditioned to think pudding only tastes good when it’s chocolate or fruit-based, like Mango pudding.

My grandmother made it all the time, and I'd turn my nose up at it every single time. Something about the texture just didn't appeal to me back then. Looking back, I have no idea what I was thinking because this stuff is amazing. Well, better late than never *wink*.

One winter night, I had leftover rice in my fridge and couldn't stand the thought of tossing it. My husband was working late, the kids were asleep, and I figured I'd try making homemade rice pudding just to see what the fuss was about. I found a recipe online, threw everything together, and took that first spoonful. Yeah, I finally understood what my grandmother had been trying to tell me all those years.

Now it's my favorite way to use up cooked rice from dinner. The kids love it, I feel like a genius for turning leftovers into dessert, and nobody needs to know how ridiculously easy it actually is. Sometimes I'll make extra rice on purpose just so I can make this the next day. Don't tell anyone, plz.

WHY THIS RECIPE WORKS

This classic rice pudding starts with already-cooked rice, cutting your time in half. 

Rice pudding shows up everywhere. Latin Americans call it "arroz con leche," Indians make "kheer," and the French have "riz au lait." According to Yesterday's America, it became popular in medieval Europe when rice was expensive.

Wanna know why I love it and why you'll love it, too?

• Uses leftover rice, so you skip the cooking step entirely
• Ready in under 15 minutes once you have your rice
• The milk, cream, and egg combo creates that pudding consistency
• Naturally gluten-free dessert
• Works with basic pantry ingredients
• You control the sugar level and pick your sweetener of choice

INGREDIENTS FOR AN EASY RICE PUDDING RECIPE

• 1 beaten egg
• ⅓ cup granulated sugar
• 1 cup whole milk
• ½ cup heavy cream
• 1½ cups cooked white rice
• 1 tablespoon unsalted butter
• ⅔ cup raisins
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon

HOW TO MAKE RICE PUDDING

Whisk your egg and sugar together in a small bowl first. You want the sugar dissolved before you add the milk and cream. Once that's mixed, pour in the milk and cream while whisking until everything looks smooth.

Grab your saucepan and set it over medium heat. Toss in the cooked rice, butter, and raisins. Stir it around so the butter coats everything.

Here's where you need to pay attention. Pour that milk mixture into the pan slowly while stirring the whole time. Keep stirring, or you'll end up with scrambled eggs mixed into your dessert. I learned this the hard way when I got distracted by my phone. Not great.

Cook for 5 to 8 minutes, stirring often. The mixture will start getting thick and creamy as everything comes together. If it looks too thick, add a splash more milk. Too thin? Give it another minute or two.

Take the pan off the heat and mix in the vanilla and cinnamon. The smell at this point is pretty great.

Let it sit for a few minutes before you serve it. The pudding keeps thickening as it cools, and the flavors get better when they have a minute to settle.

WHAT IS THE BEST RICE TO USE FOR HOMEMADE RICE PUDDING

White rice works best for rice pudding because it breaks down and releases starch as it cooks, which makes everything creamy. I use medium-grain white rice most of the time. It has enough starch to get that pudding texture right. Long-grain rice like jasmine works too, but you'll get slightly less creaminess. Short-grain rice makes it thicker, almost like porridge. Skip brown rice or wild rice - they don't soften enough or release the starch you need.

EXPERT TIPS FOR CLASSIC RICE PUDDING

A few tricks make the difference.

• Day-old rice works better than fresh as it's dried out and won't turn mushy
• Keep stirring when you add the milk mixture so the egg doesn't curdle
• Adjust the sugar to match what you like
• Medium or medium-low heat prevents scrambled eggs
• Add chocolate chips or fresh fruit after you take it off the heat
• Eat it warm, room temperature, or cold
• It tastes better the next day

HOW TO SERVE CREAMY RICE PUDDING

You can keep it simple or dress it up, depending on who you're serving it to. I usually eat mine straight from the pot when it's just me (don't judge). But when the kids want it, or we have company over, I'll put some actual effort into the presentation:

• Fresh berries add tartness that cuts through the sweetness
• Rice pudding with cinnamon on top gives it that classic look
• Caramel or honey drizzle, if you want it even sweeter
• Toasted almonds or pecans add crunch and make it feel fancy
• Whipped cream on top turns it into more of an event
• Lemon or orange zest brightens everything and adds freshness
• Try it for breakfast instead of oatmeal on cold mornings

HOW TO STORE RICE PUDDING WITH COOKED RICE

Store your rice pudding right and it'll last for days.

In the fridge:

• Put cooled pudding in an airtight container for up to 4 days
• It gets thicker when cold - that's normal
• Add a splash of milk when reheating

Freezing:

• You can freeze it, but the texture gets grainier
• Freeze for up to 2 months
• Thaw in the fridge overnight
• Don't expect it to be as creamy

Reheating:

• Microwave for 30 to 60 seconds, stir halfway
• Or warm on the stove with a few tablespoons of milk
• Add more milk to thin it out
• Only reheat once

SUBSTITUTIONS FOR RICE PUDDING

This recipe bends easily if you need to swap things.

• Swap whole milk for 2% milk, almond milk, oat milk, or coconut milk.
• Use half-and-half instead of heavy cream, or all milk.
• Brown sugar gives a deeper flavor. Honey and maple syrup work, too.
• Skip the egg and use 2 tablespoons of cornstarch mixed with milk.
• Try dried cranberries or chopped apricots instead of raisins.
• Cardamom or nutmeg instead of cinnamon.
• Coconut oil or dairy-free butter for vegan options.

FAQs

MORE RELATED RECIPES TO TRY

• Turmeric Rice
• Vegetarian Rice Paper Rolls
• One Pot Greek Chicken and Rice
• Chicken Rice Paper Rolls {Chicken Summer Rolls}
• Mango Pudding
• Chocolate Chia Pudding
  

Okay, your turn...give it a go ^_^. Tried this Rice Pudding at home? Leave a comment and a star rating below.

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