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Leftover Rice Pudding

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts
  • Total Time
    Prep/Total TIme: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 cups cooked long grain rice
  • 2 cups whole milk
  • 3 tablespoons plus 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: whipped cream, cinnamon and dried cranberries

Directions

  • In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Leftover Rice Pudding Tips

How do you thicken rice pudding?

Rice pudding will thicken as it cools, but if you prefer your pudding thicker, you can whisk in a beaten egg while the pudding is warming and continue cooking until it's thickened. To thicken cooled, cooked rice pudding, fold in whipped cream.

Where was rice pudding invented?

Rice pudding originated in England in the late 1300’s and was primarily made for the elite classes because rice was an expensive import. At first, rice pudding was created as a savory side dish, similar to what we know as risotto today. In recent years, rice pudding has fallen back into favor as a classic, nostalgic dessert and it’s a bit sweeter, too.

What else can I do with leftover rice?

Cooked white rice can be stored in an airtight container in the refrigerator for four to six days and used in a variety of dishes. Some of our favorites are fried rice, omelets> or any of these other white rice recipes.
Nutrition Facts
2/3 cup: 221 calories, 4g fat (2g saturated fat), 12mg cholesterol, 127mg sodium, 39g carbohydrate (17g sugars, 0 fiber), 6g protein.

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