Rice pudding with cooked rice is like a warm hug on a chilly day, isn’t it? Imagine creamy, sweet rice gently simmering in milk, infused with hints of vanilla and topped with a sprinkle of cinnamon. The aroma wafting through your kitchen feels like an invitation to indulge in a comforting bowl of nostalgia.
Every bite takes you back to childhood days when your grandma would lovingly stir the pot, her laughter blending with the bubbling sounds of happiness. Perfect for cozy evenings or festive gatherings, this delightful dessert promises to wrap you in its velvety embrace. Get ready for an amazing flavor experience that dances on your taste buds!
Why You'll Love This Recipe
- This rice pudding with cooked rice recipe is incredibly simple, making it perfect for any weeknight dinner
- The rich, creamy texture combined with aromatic spices creates a flavor explosion
- It’s visually appealing, making it a showstopper at any gathering
- Plus, you can easily customize it with your favorite toppings!
The first time I made this dish, my friends couldn’t believe how quickly it disappeared—they practically licked the bowl clean.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cooked Rice: Use any leftover rice; it gives the pudding great texture and saves time!
Milk: Whole milk works best for creaminess; feel free to use almond or oat milk for a dairy-free version.
Sugar: Granulated sugar adds sweetness; adjust based on your preference or try honey for a natural option.
Vanilla Extract: Pure vanilla extract enhances flavor significantly; skip imitation vanilla if possible.
Cinnamon: Ground cinnamon adds warmth and spice; consider adding a pinch of nutmeg for extra depth.
Salt: Just a pinch helps balance the sweetness and elevate the flavors in this dish.
Raisins (optional): Add these for bursts of sweetness and chewiness if you’re feeling adventurous!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
The Prep Work: Start by gathering all your ingredients; having everything at hand makes cooking smoother. If you’re using leftover rice, ensure it’s cold and clump-free.
Combine Ingredients: In a medium saucepan over medium heat, combine cooked rice, milk, sugar, vanilla extract, and salt. Stir gently until everything blends beautifully.
Bring to a Simmer: Allow the mixture to come to a gentle simmer while stirring occasionally. You’ll know it’s ready when you see little bubbles rising—about 5 minutes should do the trick.
Add Spices and Raisins: Once simmering, mix in cinnamon and raisins if using. Let it cook for another 10 minutes while stirring regularly until thickened to your liking.
Cool and Serve: Remove from heat and let it cool slightly before serving. You can enjoy it warm or chilled—both are heavenly!
With these steps completed, you’re armed with a delightful dessert that’s not only easy but also brimming with love!
You Must Know
- This rice pudding with cooked rice is a delightful way to use leftover rice, transforming it into a creamy dessert
- Infused with warm spices and topped with your favorite fruits or nuts, it’s comfort food that warms the heart and soul
Perfecting the Cooking Process
Begin by simmering the milk and sugar together until warm, then stir in your cooked rice and spices. Cooking on low heat allows the flavors to meld beautifully, leading to a velvety texture.
Add Your Touch
Feel free to swap out traditional ingredients! Use coconut milk for a tropical twist or add chocolate chips for an indulgent dessert. Your creativity can make each bowl unique!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave, adding a splash of milk to restore creaminess.
Chef's Helpful Tips
- To achieve the perfect creamy consistency, use full-fat milk or coconut milk
- Always stir continuously while cooking to prevent sticking
- For extra flavor, let it cool slightly before serving—this enhances every delicious note!
I remember the first time I made rice pudding; my family was skeptical about using leftover rice. But once they tasted it, their spoons clinked against the bowls as they eagerly asked for seconds!
FAQ
Can I use instant rice for this recipe?
Absolutely! Instant rice works well but may yield a different texture in your pudding.
How can I make this dish vegan?
Simply replace dairy milk with almond or oat milk for a delightful vegan option.
What toppings pair well with rice pudding?
Fresh fruit, toasted nuts, or a sprinkle of cinnamon elevate your rice pudding experience beautifully.
Rice Pudding with Cooked Rice
Rice pudding with cooked rice is a heartwarming dessert that brings back fond memories of childhood. This creamy, sweet dish simmers together rice, milk, and aromatic spices like vanilla and cinnamon, creating a comforting bowl of nostalgia. Perfect for cozy nights or festive gatherings, it’s easily customizable to suit your taste. Get ready to indulge in this delightful treat that promises to wrap you in its velvety embrace!
- Total Time: 25 minutes
- Yield: About 6 servings 1x
Ingredients
- 2 cups cooked rice
- 4 cups whole milk (or almond/oat milk)
- 1/2 cup granulated sugar (adjust as preferred)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon (plus extra for garnish)
- Pinch of salt
- 1/2 cup raisins (optional)
Instructions
- Gather all ingredients and ensure leftover rice is cold and clump-free.
- In a medium saucepan over medium heat, combine cooked rice, milk, sugar, vanilla extract, and salt. Stir until blended.
- Bring the mixture to a gentle simmer while stirring occasionally for about 5 minutes.
- Add cinnamon and raisins if using; cook for another 10 minutes until thickened to your liking.
- Remove from heat and let cool slightly before serving warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
