Rice Pudding with Cooked Rice: a delicious recipe to use leftover rice

Have leftover rice? Excellent! It's a great opportunity to make rice pudding. Rich and creamy, perfectly sweet and seasoned with warming cinnamon, rice pudding with cooked rice is a cozy, comforting dessert that's amazing to make when the weather's cold to help warm you from the inside out. Unlike classic rice pudding, this recipe calls for cooked rice and other regular ingredients such as cinnamon, raisins, milk, eggs, and sugar. It doesn't take long to make delicious rice pudding, and with this easy recipe, you might find yourself making extra rice just so you can have leftovers to make some!

How to Serve Rice Pudding with Cooked Rice

Serve this easy rice pudding either hot or cold – it's up to you. Make your rice pudding extra special by adding a topping to it. Use turbinado sugar, cinnamon, nutmeg, honey, or maple syrup for an extra hint of sweetness.

Tips for Easy Rice Pudding with Cooked Rice

– Many people choose arborio rice when they make rice pudding, but any plain leftover rice will work in this recipe.

– To make a dairy-free rice pudding, simply swap out the milk for your favorite plant-based alternative. Almond milk, coconut milk, and oat milk are especially good in rice pudding.

– There are tons of different rice pudding variations you can try. Add in nuts, chocolate, maple syrup, lemon, salted caramel, or extra baking spices like nutmeg and clove.

– To make rice pudding in the microwave, combine all the ingredients in a microwave-safe bowl and microwave it for 2 minutes on high, then on 8 minutes on low. Stir it periodically, once the timer goes, let it stand for 5 minutes before you serve it.

How to Store Rice Pudding

Cover and refrigerate your rice pudding for up to 5 days. To reheat it, warm the rice pudding on the stovetop. Rice pudding can be frozen for up to 3 months.

How to Make Rice Pudding with Cooked Rice

Preheat your oven to 350°F.

Pour milk and rice into a saucepan and heat over medium-low flame. Stir regularly to prevent the milk from burning. Bring to a gentle simmer.

Whisk eggs, vanilla, and sugar in a medium-sized bowl. Pour in ½ cup of milk to the egg mixture, whisking to combine. Pour the egg mixture into the saucepan containing the milk mixture. Stir frequently, and let it come to a low boil.

Stir in cinnamon and raisins. Pour the rice mixture into a baking dish. Bake for 20 to 30 minutes.

Let the rice pudding cool slightly before serving.

Notes

Use an 8×8-inch baking dish for this recipe.