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Bowl of rice pudding with cinnamon stick in it and strawberry next to bowl
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5 from 3 votes

Rice Pudding

Got leftover rice? Make this easy dessert made from leftover rice, milk, cinnamon, nutmeg and a few other pantry staples.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 3
Calories: 770kcal
Author: Julie Evink


  • 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


  • 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!


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.
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.


Calories: 770kcal | Carbohydrates: 100g | Protein: 10g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 89mg | Sodium: 182mg | Potassium: 382mg | Fiber: 5g | Sugar: 44g | Vitamin A: 933IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 1mg