rice pudding with precooked rice recipe

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

I’ve been making rice pudding with precooked rice for years, and it’s a staple in my household. It’s a simple recipe that’s perfect for any occasion, whether it’s a quick breakfast, a snack, or a dessert.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I love that it’s a great way to use up leftover rice and milk, and it’s also a fantastic way to get some extra fiber and protein into my family’s diet.

My kids adore the creamy texture and the sweet flavor, and it’s a great way to get them to eat something healthy without even realizing it! The recipe has its roots in traditional Scandinavian cuisine, where it’s known as ‘risalamande.’

It’s a delicious and comforting dish that never fails to bring a smile to my face. I’ve made it with all sorts of flavors, from classic vanilla to cinnamon and nutmeg, but the key is always the same: using high-quality ingredients and letting the rice cook slowly until it’s creamy and tender.

There’s something magical about watching the rice transform from a starchy grain to a smooth, velvety pudding. It’s truly one of my favorite comfort foods.

Rice Pudding with Precooked Rice

4.8 from 1859 votes

A creamy and comforting rice pudding made with precooked rice, perfect for a quick and delicious dessert. This recipe is easy to prepare and can be served warm or chilled.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 cups precooked rice
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground cinnamon
1 tbsp butter
1/4 cup raisins (optional)
1/4 cup chopped nuts (optional)

👨‍🍳Directions

1In a large saucepan, combine milk, heavy cream, and sugar over medium heat.
2Stir occasionally until the mixture begins to simmer and the sugar is fully dissolved.
3You will see the sugar granules disappear and the liquid will become clear.
4Add the precooked rice to the saucepan.
5Stir well to combine, ensuring the rice is evenly coated with the milk mixture.
6Cook over medium heat, stirring frequently, for about 5 minutes until the rice absorbs some of the liquid and the mixture thickens slightly.
7You will see the rice become more plump and the liquid reduce.
8Stir in the vanilla extract, salt, and cinnamon.
9Continue cooking over medium heat, stirring frequently, for another 5 minutes.
10The mixture will thicken further and the rice will become very tender.
11If using raisins and nuts, add them now and stir to combine.
12Remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated.
13Let the rice pudding cool slightly before serving.
14As it cools, the pudding will thicken even more.
15If you prefer a thinner pudding, you can add a little more milk to reach your desired consistency.
16Serve the rice pudding warm or chilled, garnished with additional chopped nuts or a sprinkle of cinnamon if desired.

🔧Equipment

Saucepan
Whisk
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 6g

📝Notes

Tips: For a richer pudding, use half-and-half or whole milk instead of heavy cream. You can also add a pinch of nutmeg for extra flavor.

This recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick snack. It’s so easy to make and customize with your favorite flavors.

One thing I love about this pudding is how well it keeps in the fridge – just store it in an airtight container in the fridge for up to three days or freeze for longer storage. When reheating, be sure to stir well and adjust seasoning as needed.

❓ Frequently Asked Questions About Rice Pudding with Precooked Rice

Q: What type of rice should I use for this recipe?

For this recipe, you’ll want to use long-grain white rice. You can use either fresh or frozen cooked rice, but fresh is always preferred for the best results.

Q: Can I make this recipe with brown rice?

Brown rice is not recommended for this recipe as it will give the pudding a nutty flavor that may not complement other ingredients. If you want to try using brown rice, please note that the result may be different.

Q: Do I need to soak the rice before cooking?

No, soaking the rice is not necessary for this recipe. However, if you’re using older cooked rice or have trouble getting your pudding to set properly, try soaking your cooked rice in water for about 30 minutes before using.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time! Simply refrigerate or freeze the pudding until you’re ready to serve. When reheating, make sure to stir well and adjust seasoning as needed.

Q: Is this recipe suitable for vegans?

This recipe is not suitable for vegans due to the presence of dairy products like milk and cream. However, you can easily substitute these with plant-based alternatives like almond milk or soy cream if you prefer.

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