Rice Pudding

Got leftover rice? Turn it into a delicious dessert! This Rice Pudding is made from leftover rice, milk, cinnamon, nutmeg and a few other pantry staples. It takes less than 30 minutes to make this sweet comfort food.

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A sweet treat that’s made from kitchen staples that is incredibly simple to make but delicious. This Rice Pudding with cooked rice is the perfect dessert for using leftover rice or when you are low on ingredients.

It starts with cooked rice that is simmered with the rest of the ingredients. The result is a comforting, heart warming dessert. There are so many different ways to make this recipe, but this simple one is our favorite. We have ideas for optional add-ins below if you’d like to mix it up a bit!

Ingredients for Rice Pudding

• Rice – A fantastic way of using up left-over rice and making it into a dessert!
• Half and half – I prefer using half and half because it has the perfect amount of creaminess to it without being overpowering. If you don’t have half and half on hand you can use 1 cup cream and 1 cup milk, or just use milk if that is all that you have. Even evaporated or powdered milk could work with it, but it will not be as creamy as half and half or cream.
• Butter – This adds to the flavor and creaminess of the pudding.
• Brown sugar – I love how brown sugar adds an extra depth of sweetness and flavor to this pudding, as opposed to granulated sugar. With that being said, granulated sugar would work just fine.
• Spices – Vanilla, cinnamon, and nutmeg: All used to enhance and flavor this sweet rice dessert. Don’t forget a sprinkling of cinnamon or nutmeg before serving!

3 Steps to Prepare

• Add Ingredients – Combine all ingredients in a saucepan and stir together over medium-high heat.
• Simmer – Bring to a boil and turn down heat. Cover the pan and simmer for 20-25 minutes or until it reaches desired thickness. Make sure you stir to prevent burning.
• Serve – Remove from heat, sprinkle with cinnamon or nutmeg on top. Serve hot or cold.

Add-In Ideas

You can choose to leave this pudding as is (which is my preferred method of eating it), or you can add in raisins or golden raisins, or dried fruit such as cherries.

When eating your it cold, fresh fruit such as strawberries or blueberries are great additions!

What type of rice should I use?

I used a long grain white rice in this pudding because it is the most common type of rice available. You can also use basmati, jasmine rice, brown rice, or even black rice. Short grain white rice can be used and will result in an creamier rice pudding. Just make sure that it is all cooked ahead of time according to their individual cook times.

Leftovers

You can store leftovers in the refrigerator for up to 1 week. Make sure that it is stored in an airtight container. It will lose its creamy consistency and texture when frozen, so I don’t recommend freezing.

More old fashioned desserts!

• Love Almond? You have to try my mother-in-law’s famous Almond Bars!
• There’s nothing better than a slice of warm apple pie topped with vanilla ice cream.
• Bread pudding is a traditional treat and we add cranberries to this version.
• Need a foolproof easy Creme Brulee recipe that’s smooth and creamy? This is the recipe you are looking for!

Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 4 votes

Rice Pudding

Got leftover rice? Make this easy dessert made from leftover rice, milk, cinnamon, nutmeg and a few other pantry staples.

Prep:5 minutes mins

Cook:20 minutes mins

Total:25 minutes mins

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Ingredients

• ▢ 2 c. white rice cooked
• ▢ 2 c. half and half
• ▢ 3 Tbsp salted butter
• ▢ ½ c. lightly packed brown sugar
• ▢ 1 tsp vanilla
• ▢ ½ tsp cinnamon plus extra for sprinkling
• ▢ ¼ tsp nutmeg

Instructions

• Add all ingredients to a saucepan and stir together over medium-high heat.
• Bring to a boil and turn down heat.
• Cover pan and simmer for 20-25 minutes or until it has reached desired thickness. Stir frequently to prevent burning.
• Take off heat and serve with a sprinkle of cinnamon or nutmeg on top.
• You can serve this hot or cold. Enjoy!

Tips

Add-In Ideas

You can choose to leave the rice pudding as is (which is my preferred method of eating it), or you can add in raisins or golden raisins, or dried fruit such as cherries.

When eating your rice pudding cold, fresh fruit such as strawberries or blueberries are great additions!

What type of rice should I use?

I used a long grain white rice in this pudding because it is the most common type of rice available. You can also use basmati, jasmine rice, brown rice, or even black rice. Short grain white rice can be used and will result in an creamier rice pudding. Just make sure that it is all cooked ahead of time according to their individual cook times.

Leftovers

You can store rice pudding in the refrigerator for up to 1 week. Make sure that it is stored in an airtight container. Rice pudding will lose its creamy consistency and texture when frozen, so I don’t recommend freezing.

Nutrition Information

Calories: 770kcal (39%), Carbohydrates: 100g (33%), Protein: 10g (20%), Fat: 37g (57%), Saturated Fat: 24g (150%), Cholesterol: 89mg (30%), Sodium: 182mg (8%), Potassium: 382mg (11%), Fiber: 5g (21%), Sugar: 44g (49%), Vitamin A: 933IU (19%), Vitamin C: 2mg (2%), Calcium: 258mg (26%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.