Rice Pudding Leftover Rice (Print Version)

Creamy dessert crafted from leftover rice, sweetened and infused with cinnamon for a warm, comforting finish.

# Components:

→ Base

01 - 2 cups cooked leftover rice (white or jasmine preferred)
02 - 2 cups whole milk
03 - 1/3 cup granulated sugar

→ Flavorings

04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon vanilla extract (optional)

→ Finish

06 - Pinch of salt
07 - 1 tablespoon unsalted butter (optional)
08 - Ground cinnamon, for garnish

# Directions:

01 - In a medium saucepan, combine the cooked rice, whole milk, granulated sugar, and ground cinnamon.
02 - Place the saucepan over medium heat and stir frequently until the mixture reaches a gentle simmer.
03 - Reduce heat and cook uncovered, stirring often, for 15 to 20 minutes until the mixture thickens to desired consistency.
04 - Stir in vanilla extract, pinch of salt, and unsalted butter (if using) during the final 2 minutes of cooking.
05 - Remove from heat and allow to cool slightly; the pudding will continue to thicken as it cools.
06 - Serve warm or chilled, garnished with additional ground cinnamon.

# Expert Advice:

01 -
  • Makes use of leftover rice
  • Easy and quick to prepare for dessert cravings
02 -
  • This recipe contains milk; use plant-based milk for a dairy-free version.
  • Pudding thickens as it cools, so adjust cooking time for desired texture.
03 -
  • Swap half the milk for half-and-half or evaporated milk to make it extra creamy.
  • Try adding raisins or dried fruit in the last few minutes of cooking for variation.
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