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What could be a better dessert than some rice pudding with cooked rice? Sweet, sticky, and rich, this rice pudding is a great after-dinner treat, as well as being a wonderful way to use up leftover rice. This is, of course, my FAVORITE way to use up leftover rice – make it into a dessert!
If you prefer a long and slow version, why not try a Baked Rice Pudding? Or, for something a little bit easier, make some Instant Pot Rice Pudding instead?
Rice Pudding with Cooked Rice
Rice pudding is definitely one of the most comforting desserts out there, offering up both sweetness and a hard hit of carbs thanks to rice! While you can make this with dedicated dessert rice, it is just as good with any rice you happen to have, especially leftover rice from a previous dinner. So if you are me, you make MORE rice than you need for dinner and then whoops, guess I have to make rice pudding!
Ingredients for Rice Pudding
- Cooked Rice (this is a great way to use up leftovers from another recipe)
- Milk
- Salt
- Raisins
- Sugar
- Eggs
- Butter
- Vanilla extract
- Cinnamon & Nutmeg
How To Make Rice Pudding
- Mix together the rice, milk, and salt in a saucepan over medium-high heat
- Cook, stirring frequently until thickened.
- Add in raisins and sugar until the raisins are nice and plump. Make sure the milk doesn’t burn!
- Add a ¼ cup of the cooked rice mixture to your eggs, whisking quickly to stop them from scrambling.
- Add your now tempered eggs to the rice mixture, cooking it slowly while stirring constantly.
- Remove from the heat, stir in your butter and vanilla extract, and season it as you like.
- Eat it hot or cold!
How to Store Your Rice Pudding
Rice pudding can be served either hot or cold, so storing it in the fridge is not a problem at all. If you plan to eat it in the next few days, covering it with some plastic wrap and eating it cold is perfectly fine. In fact, some people say that this lets the flavor improve and taste even more intense and delicious. Let’s be honest though, it won’t ever make it past one day in the fridge IF it even makes it to the fridge at all!
Make sure you do cover it while storing it, though. Otherwise you might find a greasy layer of scum settle on the top of your rice pudding if you store it uncovered.
How to Re-Heat Your Rice Pudding
If you, for some reason, really hate cold rice pudding, you can reheat it pretty easily after storing it with no problems.
The easiest method would be to heat it in a microwave on medium-low setting in 30 second increments, stirring occasionally, until it is heated through. You can also just reheat it on the stovetop, keeping it nice and low and making sure it doesn’t bubble.
If you prefer a method that doesn’t require any effort, put it in a small covered casserole dish and heat it in the oven at 350 Fahrenheit. The rice pudding will gently steam in the pot, as well as slightly caramelizing around the edges, resulting in a rice pudding that is somehow completely delicious in a whole new way.
Tips & Tricks for Rice Pudding
- Any rice will do when making this rice pudding, but make sure you aren’t using flavored rice! If you are using rice from takeout, make sure they haven’t added any lime or other seasonings in, as it could ruin your rice pudding.
- One of the most annoying things when adding eggs to any hot dish is when they accidentally scramble with the high heat. To avoid this, when you get ready to add your eggs to the mixture, take a little bit of the hot mixture and add it to the already-beaten eggs in a bowl. Add it gradually, whisking constantly, and your eggs won’t scramble! This brings the temperature of your eggs up without scrambling them with too much direct heat. This lets you add this whole mixture to your rice pudding without having any clumps of slightly sweet scrambled eggs getting in the way of the texture.
- A great tip for reheating rice pudding to add a little extra flavor to it and wake it up is to add a little bit more fat. Once your rice pudding gets hot enough to serve, stir in a little bit of butter at the very end. This gives it that extra touch of richness and makes it even more comforting and delicious but always use salted butter for that little extra salty goodness! (you know me and salted butter….)
Happy cooking!
Karlynn
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Rice Pudding with Cooked Rice
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 6
- Calories
- 413
- Author
- Karlynn Johnston
Ingredients
- 3 cups cooked rice
- 3 cups milk
- 1/2 teaspoon salt
- 1 1/2 cups raisins
- 2/3 cup white sugar
- 2 large eggs beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- cinnamon
- nutmeg
Instructions
- Combine the cooked rice, milk, and salt in a saucepan over medium-high heat.
- Cook the mixture, stirring to prevent burning until it starts to thicken, around 15-20 minutes. The milk will reduce a bit, leaving a creamier sauce at this point.
- Add in the raisins and sugar, and cook until the raisins are plumped up. Continue stirring the entire time, ensuring that the milk doesn't burn and the rice doesn't stick to the bottom.
- Take the beaten eggs and whisk 1/4 cup of the hot mixture into them (tempering the eggs). Rapidly whisk the tempered eggs into the pudding. Cook for a few minutes more while it thickens, stirring constantly.
- Remove the saucepan from the heat; stir the butter and vanilla extract into the pudding. Season with the nutmeg and cinnamon to taste.
- Serve warm or cold.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Vickie Lyon says
I realized too late that I didn’t have one of the main ingredients of what USED to be my favorite rice pudding. Thanks to your WONDERFUL recipe, I won’t be using that old one again! This was absolutely perfect! Ok, I did add more sugar, but I always do. This was so easy to follow, and it looked so good, I had to try it before it cooled. I could have eaten the whole thing! I’m not sure that my husband is going to get any of this! THANK YOU!!!!
Karlynn Johnston says
I am so glad that you found your new favorite recipe!!! We LOVE our rice pudding in this house!
NancyBoucher says
Delicious! its the best with the leftover rice
DeeDee says
I love this recipe! I made it as directed but added a dash of cinnamon, and a pinch of cardamom to the milk as it was cooking and also omitted the raisins as its not something I had and it came out amazing! definitely added this page to my recipe favorites!
Shirley Eide says
Loved it!! Made it just as it was written, except tripled the recipe. I had rice and milk near the expiration dates. A lot will get eaten by my day care kids, and family but if there are left overs can I freeze it?
Sandy says
It was good but way too sweet. Next time I will cut the sugar to 1/2 cup or even 1/4 cup.
Evelyn says
I used cooked Basmati rice that worked out fine in this recipe. Unfortunately my family and I found this recipe so sweet that it was not enjoyable. There were too many raisins that overpowered the pudding and the pudding itself was very sweet on top of the sweetness of the raisins. If I make it again I will cut the sugar to 3/4 cup and the raisins to 1/2 cup. If you love super sweet foods, you will enjoy this recipe as is.
Victoria says
Following the recipe directions and cook times I found the end product disappointing. It had no e take rice grains, looked like overcooked oatmeal and a grey color. The flavor was great but no texture at all. The cook times on each step of preparation need to be adjusted. Disappointed!!
Dianne Kelly says
Just made your recipe & it is amazing! This will be my forever favourite! No changes made & none needed! Thank you so much!!!!
Rachel Quinlan says
This is the Best rice pudding I ever tasted!!!
Debbie says
WONDERFUL STUFF!!! Made it for breakfast today and as another person said, Oh. My. Stars!! This was fabulous!! I used 2 cups nonfat milk,(which I drink) and one cup heavy cream (which I cook everything else with) and it turned out wonderful! Ran out of raisins, so used one cup raisins and 1/2 cup dried cranberrries. What I like about this recipe is that it is very forgiving… you can tweak to acommidate and it still works!! Will definitely use this again with leftover rice!!!
Dale says
I made several substitutions but the basic format of this recipe is a winner!
For milk I used 1 can of coconut milk and the rest was heavy cream to equal the 3 cups recommended. Instead of raisins I used Craisins, added extra cinnamon, a tad more butter, and for vanilla I used a homemade more potent version. I was eating it out of the pot!
sarah says
Can I just say thank you lol. My family hates rice pudding and coconut and I love both. I did your substitution and I will have a very happy tummy for a few days. This was great!
Mickey says
When I’m trying a recipe from the Internet, I always read all of the reviews and tips. This recipe was actually perfect (with the exception of raisins, which my family does not enjoy) as is!! We ate a ton of it while warm and this will absolutely be our go-to recipe now. Thank you!!
Harold Rail says
nice! No nutmeg in the house so I added a touch of Allspice.Other than that I followed the recipe carefully and the results are great. I did look at many recipes but was looking for something simpler, and this one is perfect. Thank you!@
Jillian says
My favourite Rice Pudding I have ever had! Don’t tell my mom!!!!!
Barb says
This is an AWESOME recipe. Thank you for posting it. Stay well.
Lee says
I just made this, using leftover rice from dinner. It’s easy but a little labor intensive: stir, stir, stir! The spices are perfect, not overpowering but more subtle! As far as creamy, Oh. My. Stars! Honestly, this is better than what Momma used to make, If a recipe whups what Momma put on the table, you better get that bad boy put in the recipe folder ASAP! This will be making a return engagement for sure! The flavor is almost exactly like that found in a local restaurant (A small chain now gone toes up, thanks Covid, you &$@)^!). I’d get a dish of that topped with soft serve vanilla ice cream almost every visit for dessert. Thanks so much for sharing this with us, it is an absolute keeper!
Gwen says
This is a good comparison to my Grandma’s…
My husband loved it….AWESOME recipe…wouldn’t change a thing 🙌
Lucynda says
I made this but tweaked it a little for my needs & tastes. I used almond milk, only 1 c. of raisins, & subbed coconut sugar for white, but only used 1/3 c. I also added 1/2c. of pecan pieces at the end. I didn’t have any butter, so I used coconut oil. It turned out good & was plenty raisiny & sweet. Since I made it for breakfast, I might reduce the sugar to 1/4 c. next time. Great way to use up leftover rice! 💗
Darlene says
Beautiful ! Just the way I like it chocked full of raisins. YUMMY.
Lisa S Hewitt says
Hi. Made this today. Did not need eggs in it. Got way thick even before I had a chance to get the eggs out of the fridge. Did not use all the sugar. Was plenty sweet with the raisins and half the sugar. Next time will use less salt though. Bit too salty for me but otherwise is a good recipe. Thanks.
goody says
I make Danish rice pudding, mostly for Christmas, I make it with Jasmine Thai rice;
1/2 cup rice
1c. milk [usually whole milk]
Put rice and milk on a medium heat, until it starts to get warm, then turn heat way down to min., let cook [ stir every 5-8 min.] until most of milk is absorbed, then add another 1/4 milk,then add 1/4 tsp. salt; leave rice to absorb all the milk, [this method takes at least 2 hours, maybe more], then take off stove, add about 2 tsp. butter, mix, then let rice cool, until room temp. then put in a container with lid, put in fridge. { this is done on the 23rd of December], an hour before serving, whip 1 c. of whipping cream[ look for w.cream with no sugar added],[w. cream with added sugar isn’t as thick as the ones without sugar], chop some blanched almonds, [leave 1 almond whole], add 1 tsp. pure almond extract to w.cream, 1 tbsp. icing sugar to cream, whip until it is almost stiff, then take out about 1-1/2 cups of the cooked rice, [ you may need to adjust amount of whipped cream, it should be smooth and creamy], fold in the cream and chopped almonds, add the whole almond, then smooth over the rice, so the whole almond is hidden,[who ever finds the whole almond, gets a pudding prize, usually a marzipan santa, but it can be what ever you want it to be] place back in fridge, serve as a Christmas dessert. this is my family tradition 🙂
Joelle says
Soooo you thought it was a good idea to put YOUR OWN recipe in the comment section of someone else’s recipe??
That’s……something.
Tammy says
And you thought it was a good idea to reprimand someone for sharing a family Christmas tradition? Even though it didn’t apparently bother the author? Now THAT’S…something.
Carolyn Bell says
Thank you for sharing your holiday recipe. I have Danish roots, but don’t speak Danish, and though we have cousins living in Rise on the island of Aero, we have no contact directly. This is a custom my Farfar’s Mor would have undoubtedly prepared at Christmas, so I’m pleased to see it. Thanks to Karlynn also for the great rice pudding recipe. So easy to make, my hubby and I just enjoyed two bowls and will finish the remainder for breakfast with yogurt in the morning, Yummy!