rice pudding with cooked rice recipe

Written ByJenny Smyth Posted on
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The Best rice pudding with cooked rice recipe

I’ve been making rice pudding with cooked rice for years, and it’s still one of my family’s favorite desserts. The dish has a long history, originating from Europe where it was made with leftover rice and milk. It’s a simple yet comforting dessert that never fails to impress.

When I first started making this recipe, I was surprised by how well the cooked rice worked in place of the traditional raw rice. It added a unique texture and flavor to the pudding that we all loved. Now, it’s a staple in our household, and I’m excited to share this recipe with you.

Whether you’re looking for a quick dessert or a special treat for your family, this recipe is sure to please. The best part is that it’s incredibly easy to make and requires just a few ingredients. I like to serve it warm, topped with a sprinkle of cinnamon and a dollop of whipped cream.

My kids love helping me make it in the kitchen, and they always get excited when they see the finished product. This recipe is perfect for any occasion, whether it’s a family gathering or just a weeknight dinner. Plus, it’s packed with nutrients from the milk and rice, making it a great option for those looking for a healthier dessert option.

Overall, I highly recommend giving this recipe a try – your family will thank you! One thing that I love about this recipe is how versatile it is. You can make it in advance and refrigerate it overnight, or freeze it for later use.

It’s also easily scalable up or down depending on the number of people you’re serving.

Creamy Rice Pudding with Cooked Rice

Creamy Rice Pudding with Cooked Rice

4.8 from 1985 votes

This comforting rice pudding transforms leftover cooked rice into a rich, creamy dessert. Simmered with milk, sugar, and warm spices, it becomes a velvety treat perfect for any time of day.

Prep Time5 mins
Cook Time25 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

Main Ingredients

2 cups cooked white rice
2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raisins (optional)

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the cooked rice, milk, sugar, and salt.
2Stir frequently until the mixture comes to a gentle simmer, about 3 to 4 minutes.
3Reduce the heat to low and cook, stirring often, for 15 to 20 minutes.
4The pudding will thicken as it cooks; it is done when it coats the back of a spoon and has a creamy consistency.
5Remove the saucepan from the heat and stir in the vanilla extract, cinnamon, nutmeg, and raisins if using.
6Mix until everything is evenly incorporated.
7Let the pudding cool for 5 minutes before serving warm, or transfer it to a bowl, cover, and refrigerate for at least 2 hours to serve cold.
8The pudding will continue to thicken as it cools.

🔧Equipment

Medium saucepan
Wooden spoon
Measuring cups and spoons
Small bowls

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 220mg🌾Total Carbs: 62g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 7g

📝Notes

For a richer flavor, use whole milk or a mix of milk and cream. Stir frequently to prevent the pudding from sticking to the bottom of the pan. Adjust sweetness to your taste.

Watch Video Of How Creamy Rice Pudding with Cooked Rice Works

This recipe is always a good idea for any occasion because it’s easy to make ahead of time and can be stored in the fridge for up to 3 days or frozen for later use.

My family loves helping me make this dessert in the kitchen and enjoys serving it warm topped with cinnamon and whipped cream.

This pudding is also an excellent choice for family gatherings because everyone loves its comforting taste and unique texture from the cooked rice.

❓ Frequently Asked Questions About Creamy Rice Pudding with Cooked Rice

Q: What type of milk should I use in this recipe?

For this recipe, you can use any type of milk you prefer – whole, 2%, or skim.

Q: Can I use brown rice instead of white rice?

Sure! Brown rice will give your pudding a slightly nutty flavor and chewier texture.

Q: Do I need to cook the rice before making the pudding?

Yes, cooking the rice beforehand is essential to prevent any risk of foodborne illness.

Q: Can I add flavorings like vanilla or cinnamon to this recipe?

Absolutely! Feel free to experiment with different flavorings to create unique variations.

Q: How long can I store this pudding in the fridge?

This pudding will keep in the fridge for up to 3 days – simply refrigerate until ready to serve.

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