Discover the Delicious Way to Transform Cooked Rice Into a Creamy Pudding

Sometimes you just have to make the best of the leftover food in your fridge, especially if you have picky children or in-laws. What’s better to turn them into a creamy, delicious dessert? This rice pudding recipe with cooked rice does exactly that, and then some more. Similar to our corn pudding recipe, with just the simplest ingredients, half an hour of your time, and some golden raisins, this will be your favorite new dessert.

Jump to:

• Why you’ll love this rice pudding recipe with cooked rice
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Rice Pudding Recipe With Cooked Rice
• Comments

Why you’ll love this rice pudding recipe with cooked rice

• Gluten-free.

• Vegetarian.

• Dairy-free* (if you want).

• Simple.

• Makes the best of leftovers.

Ingredients

• Cooked rice — 2 ½ cups.
• Milk — 2 cups.
• Eggs — 3 pcs., large.
• Sugar — ⅓ cup.
• Vanilla extract — ½ tbsp.
• Salt — 1 tbsp.

Instructions

1. Preheat the oven to 300 degrees.

2. Combine the cooked rice, milk, and salt in the saucepan.

3. Stir the mixture on low-medium heat until it thickens, about 20 minutes.

4. Let it simmer.

5. Whisk together the eggs, vanilla extract, and sugar.

6. Pour the egg mixture into the saucepan.

7. Cook until the mixture is set, which should only take a few minutes.

8. Transfer the rice pudding to a baking dish.

9. Bake for half an hour.

10. Let it cool before serving.

Substitutions

• Heavy cream — When it comes to replacing milk, there just might be fewer options than heavy cream. Though you should keep in mind that the latter is fattier, thus you might want to dilute it first. Replacing 2 cups of regular milk means that you should go with 1 cup of heavy cream and 1 cup of water.

Variations

• Toppings — Although this rice pudding recipe with cooked rice is both practical and a delicious way to make the best of some leftover rice, you can enhance it with some toppings. While cinnamon is always a safe option, we tried our luck with golden raisins. Oats are also another great option.

• Dairy-free — You can always substitute regular milk with alternatives such as soy milk, almond milk, or coconut milk, and still enjoy our rice pudding recipe with cooked rice.

Equipment

• Measuring cups and spoons.

• Medium-sized skillet.

• 9 x 9 casserole dish.

• Oven.

Storage and reheating

• Rice pudding will keep for up to a week, though it just won’t taste the same after a few days. Just cover it tightly and store it in your fridge. You can reheat it using a microwave or stovetop.

Tips

• Cool the eggs — Our rice pudding recipe with cooked rice works best when your eggs are at least at room temperature, which results in a fluffier and smoother texture.

• Stick to white rice — Keep in mind that this recipe doesn’t work well with brown rice or wild rice, so stick to white rice.