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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.

Two bowls of Rice Pudding with Cooked Rice with cinnamon and cinnamon sticks.

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: Magnolia Banana Pudding, Chocolate Rice Pudding and Caramel Apple Pudding Cups.

Pan of finished Rice Pudding Recipe

WHY THIS RECIPE WORKS:

  • Using already-cooked rice helps this come together quickly.
  • We love using golden and regular raisins for a delicious contrast.
  • You can double this recipe to serve more people.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE):

  • Cooked white rice
  • Whole milk
  • Kosher salt
  • Egg
  • Heavy cream
  • Ground cinnamon
  • Ground nutmeg
  • Granulated sugar
  • Golden raisins
  • Raisins
  • Unsalted butter
  • Vanilla extract
Ingredients needed to make Rice Pudding with Cooked Rice.

HOW TO MAKE RICE PUDDING WITH COOKED RICE:

  1. 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.
  2. In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg, set aside.
  3. Pour the sugar into the rice mixture and stir to combine. 
  4. Stream in the heavy cream mixture, stirring constantly until combined. 
  5. Add both varieties of raisins, and stir to combine. Continue to stir occasionally until thickened, about 5-8 minutes. 
  6. When it is thickened, take the pot off the heat and stir in the butter and vanilla. 
  7. Let cool for about 10 minutes, stirring occasionally and serve.
Step by step photos on how to make Rice Pudding with Cooked Rice

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

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, and minute rice.

Since it will be cooked, what you are looking for is the amount of rice, not the variety.

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.

WHAT ARE SOME SUBSTITUTIONS I CAN USE?

Other than the types of rice as listed above, you can substitute some other ingredients.

  • In place of heavy cream, use a coffee creamer of any kind; this will make it sweet, so cut back on the sugar slightly.
  • Pumpkin Spice in place of the cinnamon and nutmeg
  • Dried cranberries, chopped dates, or chopped apricots switched out for the raisins
Bowl of Rice Pudding Recipe with cinnamon and golden raisins on side.

HOW TO STORE:

Rice Pudding with Cooked Rice can be stored in the refrigerator in an airtight container where it will last for 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. 

DANA’S TIPS AND TRICKS:

  • Any rice is great for this, and 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.
Spoon of Rice Pudding with Cooked Rice being lifted out of bowl.

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’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!

This Silly Girls Kitchen Logo
4.96 from 293 votes

Rice Pudding with Cooked Rice

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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
Servings 4 servings

Ingredients
  

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

  1. Any rice is great for this, we like white rice, just make sure that it is not flavored.
  2. This can be frozen, see my tips above.
  3. Double this recipe if you want to have more for later or will be serving a larger crowd.
  4. If you pudding is too thin you can thicken it, use my ratios above.
  5. If you are not a fan of raisins you can omit them or just use one or the other.
  6. Add more or less cinnamon and nutmeg to your flavor preference.

Nutrition

Calories: 396kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 331mg | Fiber: 2g | Sugar: 27g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert, Snack
Cuisine American

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4.96 from 293 votes (163 ratings without comment)

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181 Comments

  1. 5 stars
    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!

  2. Lori Souza says:

    I dont put rasina in my rice pudding. Never heard of that way.

  3. 5 stars
    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!

  4. 5 stars
    Delicious rice pudding! I used 3 cups total of A-2 milk, in lieu of 2 cups milk & 1 cup heavy cream, and it turned out perfect. I will definitely be making this 1 again. Thank you for the recipe.

  5. 5 stars
    I just made this for the first time with leftover white rice from a Chinese dinner. My family members are not fans of rice pudding until now. The pudding is creamy. The flavor is just how I remember my mom making rice pudding. I used skim milk and half & half to try to reduce some of the fat content. It worked! I will be making this again when I need some comfort food.

  6. ARCHIE OSBORNE says:

    I MADE THIS RECIPE FOR A FAMILY REUNION AND EVERYONE WENT CRAZY OVER IT >
    ..DO NOT USE RAISINS BUT STILL GOODARCHIENT i aosborne

  7. Pamela Sichel says:

    5 stars
    It’s great – added a dash of cardamom.

  8. 5 stars
    Made this and it has the flavor and texture I remember from my childhood – but better. I’ll be making this again! 😊

  9. Sara Bickel says:

    5 stars
    Easy, delicious and a new favorite! Make sure to stir or whisk constantly while you add the egg and cream mixture. A delicious and great way to use leftover rice. Reminds me of my Swedish grandma ❤️

  10. Robbie Rogers says:

    5 stars
    Rice Pudding
    I made way too much rice and found this recipe. I found out I did not have enough milk so I used evaporated milk. I did not have heavy cream so used more evaporated milk.
    I cooked it following the recipe following recipe.
    I tasted it and it tastes fine.
    Thank you for the recipe, maybe next time I can follow your recipe to the “T”.

  11. 5 stars
    I made this with jasmine rice. It came out like Grandma’s baked in the oven. She’d be proud.

  12. Valerie Eicher says:

    5 stars
    Delicious. Very easy. Did not add raisins
    Will make again

  13. Mary I Wright says:

    5 stars
    Wow this was terrific and a great way to use up left over Chinese take-out rice. I used 2% rather than whole milk as that’s all I on hand. Results were delicious!

  14. 5 stars
    Delicious! I used Hazelnut coffee creamer and a bit less sugar. It was so creamy.

  15. Philip Coon says:

    5 stars
    My wife is a rice pudding nut!!! She said this is the BEST!

  16. Susan Correll says:

    5 stars
    Great Recipe for rice pudding. Simple quick and easy. I do believe I’ll be use Silly Girls site again

  17. 5 stars
    Absolutely Devine !

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