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Leftover Rice Rice Pudding
2 cups leftover cooked white rice
3 cups milk (any kind)*
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional
Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.
Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.
*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.
[Recipe by Nicole Weston]
Find more rice pudding recipes on KitchenDaily.com.
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9-10-2006 @6:15PM Dr. Electro said... I can make this dessert from brown rice, almost any non-diary milk substitute and Splenda. It tastes creamy and lovely if I use non-dairy coffee creamer.
However, the memory of the rice puddings I ate as a child (long before the health problems surfaced) will always color my rice pudding eating experience. The common saying is that one never fogets the first of anything. 'Tis true.
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9-10-2006 @6:25PM Elise said... Hi Nicole,
My dad's favorite standby dessert recipe is rice pudding made from leftover rice. But he doesn't cook it if the rice is still hot. He just adds cream, milk sugar, and cinnamon. He never shared this dessert with us kids, so I still don't know what it tastes like. There's usually only enough leftover rice for him. ;-)
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9-11-2006 @12:41AM laveta said... this was my late husband midday snack with glass of milk
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9-11-2006 @3:30PM sean said... Has anyone tried making rice pudding with leftover basmati rice from an Indian restaurant? Verdict?
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9-11-2006 @4:32PM weno said... when do you use rice leftover it's already seasoned with salt and other things like onion and garlic, right?
or do you use just the japanese version, without any sauce?
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9-11-2006 @6:43PM Nicole Weston said... Weno - I wouldn't use garlic rice unless you want your dessert to taste like garlic, as well as vanilla. Use plain rice.
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11-02-2006 @5:58PM Taylor said... My daughter is just over a year old and unable to eat milk/eggs/mustard due to a life threataning allergy to them. We are still nursing, thus I am unable to have any of the above as well. One thing that I have been missing is Rice Pudding. I have it on the stove top right now, and it smells great. I used two parts soy milk and 1 part coffee rich. I can't wait for my daughter to taste this!
Taylor
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5-20-2011 @2:16PM Leslie-Robin said... Hi Taylor, I love Almond milk, check and see if you your daughters pediatrician okays Almond milk and now we have coconut Milk from the same company and its delish!!! Those are tasty alternatives to true milk, also I dont put any eggs in my leftover rice pudding:) hugs!
1-29-2011 @9:29AM Merryn said... I find that with the raisins, you don't need the sugar; it's quite sweet already. I use soy milk, which produces a creamier result.
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2-10-2011 @12:30PM Lisa said... I made this with brown rice, skim milk, and agave syrup. Delicious but a little too sweet, I'm trying it now with only a 1/4 cup of the agave. Then, I love it warmed in the morning with a dash of cinnamon and a squirt of whipped cream...yummmm
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2-11-2011 @8:54PM RemiRemi said... Made it with left over brown rice and unsweetened almond milk. I also cut the sugar back a bit and left out the raisins. Delish.
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5-29-2011 @10:03PM Stephanie A. said... This is an amazing recipe, so simple!! I used lactose free milk because I'm lactose intolerant and it worked just as well. Very delicious...thank you for sharing!
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5-30-2011 @3:28AM Theresa said... This is a wonderful recipe, and so easy!!!! Tastes so much better than the old recipe I was using. My whole family loved it, too. I only made two minor changes due to personal taste; I reduced the sugar to 1/3 and used 1/4 tsp ground mace instead of cinnamon. Other than that the recipe was great.
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6-05-2011 @1:54PM Donna said... This recipe is very easy & nice & creamy.I used leftover coconut rice from last nights dinner,Delicious!!
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7-04-2011 @8:11PM Cathy Rhuberg said... I agree that the sugar is easily cut back. I used evaporated milk for half, and skim for half. The results are super creamy. Even my Yankee husband is impressed! And, no cinnamon due to an allergy and no raisins due to personal taste. I used strawberries and blueberries to decorate.
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7-21-2011 @7:16PM Orlin Oliver said... I have eaten rice for over 65 years and this is the very best recipe for "Simple" that I have ever found, I like to experiment with recipes of all kinds. I'm a man and have cooked since I was 6 1/2 years old started cooking on a Monarch wood stove. This is a great site and thank you to all the people who help make it better. Try adding some diced peaches or fruit to this one! it is really nice and gives it an extra flavor all of its own, I used diced canned peaches not many just a few and it is great.
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9-06-2011 @1:22PM Mel said... I'm using raisins rehydrated by a vanilla cognac, added later on in the cooking process. MMMMMM!
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10-09-2011 @10:19PM Sara T said... I can't even get a dinner where there's leftover white rice cleared from the table before my hubby goes all "Are you making it? You're making it tonight, right??". There's a double batch going on my stove right now...easily the dozenth or so time I've made it. He loves this recipe....except for the raisins (he's not a fan of them at all). I either leave them out of the main batch and sprinkle some on my portion later, or use dried cranberries. Both are delicious. Thanks so much for sharing this!
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10-20-2011 @7:48PM ciaobello said... I recently found the recipe my son wrote down of his late dad's rice pudding. He's got 3 C sugar so right there I know it's not right. And I only use unsweetened almond milk these days too.
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