Want the perfect old-fashioned recipe? This Rice Pudding with Cooked Rice lets you use up any rice you have leftover and elevate it into a delicious and addictive breakfast or dessert.
You will be surprised at how easy this recipe is to make as well as the colorful appearance when you use golden raisins with regular raisins.
The best part is that this Rice Pudding can be served warm or cold. I know that everyone has their own preference for recipes and this one can go either way!
We have been making this Rice Pudding with Cooked Rice since I was a little girl, it is so much simpler when you have your already cooked rice.
But you can also cook some just to use for this recipe, no problem! Not everyone has leftover rice, but it is a great recipe for when you do. We always seem to, or I cook just a little bit more so I can make this.
This is such a classic dessert and you either love it or hate it, I’ve never met anyone who was in-between. I absolutely am addicted to this, so obviously you know what side I’m on!
Some of our favorite dessert recipes we have on our site that are rice-based or pudding based include: Pumpkin Rice Pudding Bars, Mexican Chocolate Rice Pudding and Caramel Apple Pudding Cups.
WHY THIS RECIPE WORKS:
- Using already cooked rice helps this come together quicker.
- We love using golden and regular raisins for a delicious contrast.
- You can double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Cooked white rice
Whole milk
Kosher salt
Egg
Heavy cream
Ground cinnamon
Ground nutmeg
Granulated sugar
Golden raisins
Raisins
Unsalted butter
Vanilla extract
HOW TO MAKE RICE PUDDING WITH COOKED RICE:
- Place the cooked rice along with the milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.
- In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
- Pour the sugar into the rice mixture and stir to combine.
- Stream in the heavy cream mixture, stirring constantly until combined.
- Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
- When it is thickened, take the pot off the heat and stir in the butter and vanilla.
- Let cool for about 10 minutes, stirring occasionally and serve.
CAN I MAKE THIS IN THE MICROWAVE?
While I don’t generally enjoy using a microwave to make rice pudding and feel like it is much better on the stovetop, it is possible.
If you want to use the microwave you’ll simply place the milk, eggs, sugar, and salt into a 2-quart microwaveable bowl.
Stir in your heavy cream, cooked rice, raisins, golden raisins, nutmeg, cinnamon, and vanilla. Cook this on high for 8-10 minutes, stirring every 1-2 minutes.
HOW TO THICKEN RICE PUDDING:
If your Rice Pudding Recipe didn’t thicken as much as you would have liked, it was not cooked long enough.
My favorite way to thicken items is with a cornstarch and water mixture. Mix about 1 Tbs cornstarch and 1 Tbs of water together and pour it into the pudding and stir over heat and it should thicken right up.
WHAT IS THE BEST RICE TO USE?
Any rice will work fine with this recipe, medium grain, long grain, risotto, minute rice. Since it will be cooked what you are looking for is the amount of rice.
You just want to make sure that the rice you are using is not a flavored rice, so do not use any of those packets that might be flavored and used bags or boxes of plain rice.
HOW TO STORE:
Rice Pudding with Cooked Rice can be stored in the refrigerator in an airtight container where it will last up to one week.
This can also be frozen, place your cooled pudding in a freezer container or smaller containers if you want to portion out your servings. Place in the freezer and it should keep for up to 3 months. Let defrost in the refrigerator overnight to thaw.
If you want to reheat this (it is great served cold) you can pop it in the microwave or in a saucepan until heated through.
TIPS AND TRICKS:
- Any rice is great for this, we like white rice, just make sure that it is not flavored.
- This can be frozen, see my tips above.
- Double this recipe if you want to have more for later or will be serving a larger crowd.
- If your pudding is too thin you can thicken it, use my ratios above.
- If you are not a fan of raisins you can omit them or just use one or the other.
- Add more or less cinnamon and nutmeg to your flavor preference.
If you want a classic but super easy recipe that can be devoured any time of day then you need this Rice Pudding with Cooked Rice!
If you like this recipe you might also like:
If you’ve tried this RICE PUDDING WITH COOKED RICE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Rice Pudding with Cooked Rice
Ingredients
- 1 ½ cup cooked white rice
- 1 cup whole milk
- ¼ teaspoon kosher salt
- 1 egg beaten
- ½ cup heavy cream
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- ⅓ cup granulated sugar
- ⅓ cup golden raisins
- ⅓ cup raisins
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Instructions
- Place the cooked rice along with the milk, and salt in a small saucepan over medium-low heat. Stir occasionally until thickened, about 10 minutes.
- In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
- Pour the sugar into the rice mixture and stir to combine.
- Stream in the heavy cream mixture, stirring constantly until combined.
- Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes.
- When it is thickened, take the pot off the heat and stir in the butter and vanilla.
- Let cool for about 10 minutes, stirring occasionally and serve.
Notes
- Any rice is great for this, we like white rice, just make sure that it is not flavored.
- This can be frozen, see my tips above.
- Double this recipe if you want to have more for later or will be serving a larger crowd.
- If you pudding is too thin you can thicken it, use my ratios above.
- If you are not a fan of raisins you can omit them or just use one or the other.
- Add more or less cinnamon and nutmeg to your flavor preference.
Comments & Reviews
Jane says
I had some overcooked quinoa and used this recipe as a template to turn it into a pudding. I used maple syrup as a sweetener and Chinese 5 Spice for the spices and added some leftover chopped pecans that weren’t enough to use for another batch of cookies. Yum! Turned out great!
I would suggest adding a mention of tempering the egg-cream mixure, though. I started to add it into the hot grain mixture, and realized that it would probably turn into spicy scrambled eggs and then I would have ruined the quinoa twice!
Lori Souza says
I dont put rasina in my rice pudding. Never heard of that way.
Autumn says
I’ve made this recipe twice. The first time, I followed the recipe, and it was delicious! The second time, I was out of cream, so I subbed in some oat milk egg nog. It was still delicious…but the texture was…not great. Haha! Anyway, that was obviously my fault, and I will definitely come back to this recipe whenever I’m craving rice pudding!