Save to Pinterest A creamy, comforting dessert made from leftover rice, gently sweetened with sugar and infused with warm cinnamon.
I first made this rice pudding when I had a pot of leftover rice and craved a warm dessert. It quickly became a household favorite because it comes together in minutes and feels extra cozy with a sprinkle of cinnamon.
Ingredients
- Cooked leftover rice: 2 cups, white or jasmine preferred
- Whole milk: 2 cups or any milk of choice
- Granulated sugar: 1/3 cup
- Ground cinnamon: 1 tsp
- Vanilla extract: 1 tsp, optional
- Salt: Pinch
- Unsalted butter: 1 tbsp, optional
- Ground cinnamon: For garnish
Instructions
- Combine ingredients:
- In a medium saucepan, add cooked rice, milk, sugar, and cinnamon.
- Simmer:
- Place over medium heat and stir frequently as mixture begins to gently simmer.
- Thicken:
- Lower heat. Cook uncovered, stirring often, for 15 to 20 minutes until pudding thickens to desired consistency.
- Add flavorings:
- Stir in vanilla extract, salt, and butter (if using) during last 2 minutes of cooking.
- Finish and serve:
- Remove from heat. Let cool slightly; pudding will thicken as it cools. Serve warm or chilled, topped with extra cinnamon.
Save to Pinterest My kids always ask for seconds when I make this rice pudding, and it reminds me of my grandmother who used to serve it warm with honey.
Serving & Variations
You can add raisins or dried fruit in the last few minutes of cooking or top with fresh berries and chopped nuts for extra flavor.
Required Tools
You only need a medium saucepan, a wooden spoon or spatula, measuring cups and spoons, and serving bowls.
Allergen & Nutrition Info
This dessert contains milk. Check labels for plant-based substitutes. Each serving has about 210 calories, 4 g fat, 40 g carbohydrates, and 5 g protein.
Save to Pinterest Serve warm on chilly evenings or chill for a refreshing treat. This easy rice pudding is the perfect way to turn leftovers into something special.
Recipe FAQs
- → Can I use different types of rice?
Yes, white or jasmine rice works best for this pudding, but other cooked rice varieties can be used as well.
- → What milk alternatives can I use?
Whole milk is preferred, but you can substitute with plant-based milk or half-and-half for added creaminess.
- → How do I prevent the pudding from sticking?
Stir frequently over medium heat and use a saucepan with a thick bottom to avoid sticking or burning.
- → Can I add extra flavors or toppings?
Yes, adding raisins, nuts, honey, or fresh berries during or after cooking enhances the flavor and texture.
- → Is it better served warm or cold?
The pudding can be enjoyed warm for comfort or chilled for a refreshing treat, depending on preference.