rice pudding with cooked rice
This creamy and comforting rice pudding is a delightful dessert made using leftover cooked rice. It's a simple and satisfying treat, flavored with vanilla and cinnamon for a hint of warmth. Perfect for using up extra rice!
Equipment
- 1 medium saucepan
- 1 mixing spoon
- 1 measuring cups
- 1 measuring spoons
- 1 bowl for serving
Ingredients
- 2 cups cooked rice
- 2 cups milk any kind
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup raisins optional
Instructions
- In a medium saucepan, combine the cooked rice, milk, sugar, and salt. Stir well to combine.
- Place the saucepan over medium heat and cook, stirring frequently to prevent sticking, for about 15 minutes or until the mixture thickens and is creamy.
- Lower the heat and add the vanilla extract and ground cinnamon. If you're using raisins, add them at this stage. Stir to combine.
- Continue cooking for an additional 5 minutes while stirring until everything is well combined and heated through.
- Remove from heat and let the pudding cool slightly. It will thicken further as it cools.
- Serve warm or chilled in bowls. You can sprinkle a little extra cinnamon on top for garnish if desired.
Notes
For a richer pudding, feel free to substitute half of the milk with cream.
You can customize this recipe by adding other mix-ins, such as chopped nuts, coconut, or fruit.
Leftovers can be stored in the refrigerator for up to 3 days.