Rice Pudding Recipe (with Cooked Rice)

Bowl of Rice Pudding with Cooked Rice topped with cinnamon and a cinnamon stick with raisins on the side.

This Rice Pudding Recipe (with Cooked Rice) is a creamy stovetop comfort dessert in 30 minutes using leftover rice, milk, sugar, and cinnamon. The ultimate fridge cleanout treat!

Course Dessert

Cuisine American

Keyword Rice Pudding Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 394kcal

Author Dana Devolk

Ingredients

1 1/2 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.

Video

https://studio.youtube.com/video/PzJEL-l7bcc/edit

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 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.

Nutrition