Easy Rice Pudding using leftover cooked rice is so comforting and homey, and it’s the perfect way to use up that leftover rice.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Oatmilk
Planet Oat Oatmilk is a new oatmilk with out of this world taste! It’s a rich, creamy, full-bodied beverage that’s just a little bit sweet and it’s free from dairy, peanuts, soy, and gluten. It’s perfect for my lactose intolerant friends. My vegan friends and gluten-free friends will also love it!
Planet Oat Oatmilk is nutritious (an excellent source of calcium and Vitamins A & D), has no artificial colors, flavors, or preservatives, is non-GMO, has 2g of soluble fiber, and while there is only a small amount of added sugar in the chocolate flavor, there is no sugar added in the other varieties!
It has a really nice flavor, slightly reminiscent of oatmeal. And the creamy texture is perfect in so many dishes.
I headed over to Smart & Final to grab some of these delicious oatmilks. You’ll find them in the refrigerated section with the plant-based milks.
How to use Oatmilk
Enjoy it by the glass.
Pour some in your morning coffee. Planet Oat is fantastic for foaming in lattes and coffee drinks!
Blend some into your post-exercise smoothie.
Use it in cereal or to make your morning breakfast oatmeal creamier.
Try it in recipes, like my Rice Pudding!
Check out all the flavors they have:
- Original Oatmilk
- Vanilla Oatmilk
- Dark Chocolate Oatmilk
using leftover cooked rice
I LOVE the combination of cooked rice and Oatmilk. It’s super creamy and delicious. And really easy to make.
Simply add the cooked rice, the Planet Oatmilk in the Original flavor, and a little bit of sugar to a pot.
I also added a little pinch of salt for flavor and a tiny bit of butter for extra richness.
Cook that, stirring for about 20 minutes until it’s a thick, rich pudding and you have yourself a great comfort food dessert.
Chocolate version
I decided I needed to try their Dark Chocolate Oatmilk in rice pudding, and let me tell you, it’s amazing!
To make the Chocolate version, follow the recipe card below, using 2 cups Dark Chocolate Oatmilk instead of the Original Oatmilk and 1 teaspoon espresso powder (added while cooking the rice).
I also bumped up the chocolatey-ness by tossing ½ cup chocolate chips in, after allowing the rice pudding to cool a bit (so they stay as chips rather than totally melting into the pudding).
Leftover Rice
When I make rice for dinner, say maybe I’m making stir fry, I always make additional rice for leftovers. Leftover rice is great for tomorrow’s lunch or as a side dish for the next dinner. Or, most importantly, for rice pudding!
For this rice pudding recipe, any kind of rice will work nicely. I typically make a mixture of half brown rice and half white rice. It keeps both my husband and me happy. (I love brown rice while he prefers white rice).
For the rice pudding you see in the pictures I used all white rice, and a short grain white rice at that. Our house prefers short and medium grain rice in general, so, that’s what I’ve used. And, like I said, any rice will be great in this Easy Rice Pudding. If you use all brown rice, it may require a bit more cooking time, as brown rice is a little denser.
Super easy to make, and the perfect comfort food dessert, your family will love this Easy Rice Pudding.
Don’t forget
Don’t forget to visit Planet Oat to learn more about Planet Oat, and to head to Smart & Final to pick up your Planet Oat Oatmilk!
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Recipe
Easy Rice Pudding Using Leftover Cooked Rice
Ingredients
- 2 cups cooked rice
- 2 cups Planet Oat Original Oatmilk
- 1/3 cup granulated white sugar
- Pinch of salt
- 1 tablespoon unsalted butter optional
- 1/2 teaspoon vanilla
Instructions
- In a medium saucepan heat the rice, oatmilk, sugar, salt, and butter over medium heat. Stir until the milk begins to simmer, with small bubbles around the edges.
- Reduce the heat to low and continue to stir.
- Cook until the rice pudding is thickened, about 15 to 20 minutes. Stir in the vanilla.
- Serve the rice pudding warm or transfer it to the refrigerator. It will keep, covered, in the refrigerator for several days.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
I love this for so many reasons! I haven’t had rice pudding in forever plus I’ve been trying to cut down on dairy and this sounds like a GREAT option! Very much looking forward o trying this!
My Mom always made us rice pudding when we were kids, and but raisins in it. I always loved it!!
We enjoy non-dairy foods and my husband is a rice pudding fanatic and I love all things chocolate! Dark chocolate oatmilk is on my grocery list!
Reminds me of my childhood. Looks creamy and delicious.
can I cook the rice and then use it right after? hot and all? also, does sticky rice work?
Kaimen, yes you can cook the rice and use it right away. I do prefer leftover rice as it’s a bit drier and will absorb more milk, but hot fresh rice also works. I’ve never used sticky rice, actually I’ve never made it either, so I’m not sure of the difference. If it’s simply rice made with less moisture, certainly you can use that. You may have to adjust the liquid amounts. If you try the sticky rice, please let me know how it works.
This sounds amazing! I haven’t had rice pudding for years but loved it then. I’ll be making mine with a sprinkle of brown sugar!
Oat milk tastes chalky to me, but I will make the rice pudding from rice left over from take-out Chinese and half and half.