Here’s the perfect and supremely delicious way to use up all that leftover cooked rice! Turn it into this leftover rice pudding that can turn out to be a great healthy dessert too!
The unique part of this rice pudding recipe using cooked rice is that I use two different colored raisins to perfect this delicious homemade rice pudding.
PIN IT NOW TO SAVE FOR LATER!
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.
Serve this Pudding Rice warm or cold!
This recipe will make 4 servings, so if you’re whipping this up for some guests you may want to double or triple up the recipe to make sure everyone can get a taste of this rice pudding.
Take me to the pudding rice recipe using cooked rice already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this unique rice pudding with cooked rice – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
How to make Rice Pudding with Cooked Rice
What a great question to ask!
There are many ways you can make this recipe. It’s all about what type of flavor or uniqueness you’re looking for.
For my recipe, you’ll take the cooked rice, milk and salt in a small saucepot and let cook for about 10 minutes.
Other people have also used a microwave to make rice pudding with cooked rice.
How to Make Microwave Rice Pudding
While I don’t generally enjoy using a microwave to make rice pudding, 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 Cook Pudding Rice
Put cooked rice, milk, and salt in a small saucepot over medium-low heat stirring occasionally for about 10 minutes.
Put the beaten egg, heavy cream, cinnamon and nutmeg into a small separate bowl.
Pour your sugar into the rice mixture and stir it up to combine.
Stream the heavy cream mixture into the saucepan, stirring occasionally until combined.
Stir in your golden and regular raisins. You’ll then stir this mixture occasionally for approximately 5-8 minutes.
Once your Rice pudding with cooked rice has thickened, you may remove from heat and stir in the butter and vanilla.
Allow this rice pudding recipe to cool for about 10 minutes before serving.
This is a delicious dessert idea that will complement any meal!
How to Make Rice Pudding with Already Cooked Rice?
The question is- can you do it? Yes! You can most certainly make Cooked Rice Pudding.
All you have to do is cook the rice beforehand, according to the package instructions and then follow my step by step instructions on the free printable recipe card below.
Making this recipe helps saves you time in the process of making rice pudding to serve as a dessert to your family or guests.
Is Rice Pudding Healthy?
If you make rice pudding using all natural ingredient options, then yes this could be a healthier for you option.
Rice pudding does offer fewer calories than other dairy dessert options and it has about 4 grams of protein per ½ cup on average.
Rice Pudding is lower in cholesterol than other dairy desserts and has a good amount of calcium for your daily diet intake.
Ideally, you’ll make this cooked rice pudding and serve it immediately as it’s not really a cook and serve later type of dish.
Can I Reheat Rice Pudding?
If you must reheat rice pudding then you can store this recipe in an airtight container for up to one day in the refrigerator and reheat in the microwave or saucepan on the stovetop until heated all the way through.
Tools used to make rice pudding:
How to make rice pudding from scratch
Rice Pudding with Cooked Rice
- 1 & 1/2 cup cooked white rice
- 1 cup whole milk
- 1/4 teaspoon kosher salt
- 1 egg beaten
- 1/2 cup heavy cream
- 1/4 teaspoon ground cinnamon
- pinch ground nutmeg
- 1/3 cup granulated sugar
- 1/3 cup golden raisins
- 1/3 cup raisins
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Place the cooked rice along with the milk, and salt in a small saucepot 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, serve.