Easy Rice Pudding Using Leftover Cooked Rice

a white bowl filled with rice pudding that's topped witha s prinkle of cinnamon and there's a spoon in the pudding.

4.75 from 16 votes

Easy Rice Pudding Using Leftover Cooked Rice

This old-fashioned creamy rice pudding is an easy, comforting dessert made with leftover cooked rice, milk, and a touch of sweetness — the perfect cozy treat!

Course Dessert

Cuisine American

Keyword pudding, rice

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 257kcal

Author Debi

Ingredients

2 cups cooked rice
2 cups milk use your favorite dairy or plant-based
1/3 cup granulated white sugar
Pinch of salt
1 tablespoon unsalted butter optional
1/2 teaspoon vanilla extract

Instructions

In a medium saucepan heat the rice, milk, 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.
Divide among 4 bowls, and serve the rice pudding warm or transfer it to the refrigerator. It will keep, covered, in the refrigerator for several days.

Notes

I recommend avoiding Minute Rice or other instant rice as it doesn't have enough starch to properly thicken the pudding.

To make the chocolate version, follow the recipe card, using 2 cups Dark Chocolate milk instead of plain milk and 1 teaspoon espresso powder (added while cooking the rice). Bump 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).

Keep any leftovers in an airtight container in the fridge for up to 5 days. For best results, let it cool completely before storing and add a splash of milk when reheating if it has become too thick. It's also great cold from the fridge.

Nutrition