Rice Pudding Recipe With Cooked Rice
This rice pudding recipe with cooked rice is easy to make and yields a delicious, creamy, and comforting dessert!
Equipment
- Measuring spoons and cups
- Medium-sized skillet
- 9 x 9 casserole dish
- Oven
Ingredients
- 2 ½ cups cooked rice
- 2 cups milk
- 3 pcs. eggs large
- ⅓ cup sugar
- ½ tbsp. vanilla extract
- 1 tbsp. salt
Instructions
- Preheat the oven to 300 degrees.
- Combine the cooked rice, milk, and salt in the saucepan.
- Stir the mixture on low-medium heat until it thickens, about 20 minutes.
- Let it simmer.
- Whisk together the eggs, vanilla extract, and sugar.
- Pour the egg mixture into the saucepan.
- Cook until the mixture is set, which should only take a few minutes.
- Transfer the rice pudding to a baking dish.
- Bake for half an hour.
- Let it cool before serving.
Video
Notes
- 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.
Nutrition
Nutrition Facts
Rice Pudding Recipe With Cooked Rice
Amount per Serving
Calories
550
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
2961
mg
129
%
Potassium
442
mg
13
%
Carbohydrates
102
g
34
%
Fiber
1
g
4
%
Sugar
46
g
51
%
Protein
13
g
26
%
Vitamin A
399
IU
8
%
Vitamin C
0.04
mg
0
%
Calcium
325
mg
33
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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