It’s that time again when you find yourself staring down the last bit of leftover rice in your fridge. You know, the kind that’s been hanging out longer than your last gym membership? Fear not! Transform that sad, cold mound into a warm bowl of creamy goodness with this delightful recipe for rice pudding with cooked rice. Imagine sinking your spoon into a velvety texture infused with sweet vanilla and hints of cinnamon. Yep, you can thank me later.
I remember the first time I stumbled upon this treasure—my grandma whipped it up after Sunday dinner as a surprise dessert. As she stirred the pot, the kitchen filled with an aroma that could charm even the grumpiest family member. It was pure magic! Whether you’re serving it at a family gathering or indulging solo on the couch while binge-watching your favorite series, this dish promises to warm your heart and soul.
Why You'll Love This Recipe
- This creamy rice pudding is incredibly easy to prepare and requires minimal ingredients
- The luxurious texture and rich flavors make it a comforting dessert
- Plus, it’s versatile enough to customize based on what you love most!
- Visually appealing and perfect for any occasion, this dish will impress family and friends alike
I still recall how my kids’ faces lit up when I served them this dish—it’s like discovering buried treasure in the depths of leftovers!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cooked Rice: Any leftover white or brown rice works well; just ensure it’s fluffy and not too sticky.
- Milk: Whole milk adds creaminess; however, feel free to use almond or coconut milk for a twist.
- Sugar: Granulated sugar enhances sweetness; adjust according to personal taste.
- Cinnamon: Ground cinnamon provides warmth; sprinkle extra on top for visual appeal.
- Vanilla Extract: Pure vanilla extract infuses rich flavor; avoid imitation for best results.
- Salt: A pinch helps balance sweetness; don’t skip this crucial ingredient!
- Raisins or Nuts (Optional): Add these for texture and flavor variety; they can elevate your pudding!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Gather Your Ingredients: Begin by assembling all ingredients on your countertop. Ensure you have your favorite toppings ready—this is where creativity kicks in!
Combine Milk and Rice: In a medium saucepan over medium heat, combine milk and cooked rice until warm. Stir frequently to prevent sticking; you want it cozy.
Add Sugar and Cinnamon: Gradually stir in sugar and cinnamon until fully dissolved. Taste it now—oh yes! This is the moment where dreams begin to take shape.
Simmer Until Creamy: Continue cooking on low heat while stirring occasionally until thickened (about 15-20 minutes). Keep an eye on it—the aroma will become irresistible!
Add Vanilla Extract and Salt: Remove from heat and mix in vanilla extract along with a pinch of salt. This will enhance those sweet notes beautifully!
Serve Hot or Cold!: Ladle into bowls and top with raisins or nuts if desired. Serve warm for a hug in a bowl or chill for later indulgence.
This recipe is straightforward yet so satisfying! With each step guided by sensory cues like aroma and texture changes, you’ll feel like you’ve created something truly special from humble beginnings.
Now go ahead—dive into that delicious bowl of nostalgia!
You Must Know
- Rice pudding with cooked rice is a delightful way to use leftovers
- The creamy texture and sweet aroma create a comforting dessert the whole family will love
- Plus, it’s versatile enough to satisfy any sweet tooth craving, whether warm or chilled
Perfecting the Cooking Process
Start by combining cooked rice, milk, sugar, and spices in a pot. Simmer gently, stirring often to avoid sticking, until thickened and creamy.
Add Your Touch
Feel free to experiment with flavors! Add cinnamon, vanilla extract, or even chocolate chips for a unique twist on traditional rice pudding.
Storing & Reheating
Store leftover rice pudding in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave, adding a splash of milk if it thickens too much.
Chef's Helpful Tips
- For perfect rice pudding with cooked rice, always use leftover rice for best texture
- Stir frequently while cooking to prevent sticking and achieve creaminess
- Experiment with toppings like fruits or nuts to elevate your dessert game
Creating this dish reminds me of my grandma’s kitchen on chilly evenings, where we gathered around her table as she served warm bowls of comforting rice pudding.
FAQ
Can I use any type of rice for this recipe?
Yes, but short-grain rice works best for that creamy texture.
How can I make rice pudding dairy-free?
Use almond milk or coconut milk instead of regular dairy milk.
Is it possible to prepare rice pudding in advance?
Absolutely! You can prepare it a day ahead and refrigerate until ready to serve.
D
Creamy Rice Pudding with Cooked Rice
Rice pudding with cooked rice is a delightful comfort dessert that transforms leftover rice into a creamy and sweet indulgence. Perfect for cozy nights, this simple recipe is sure to please everyone.
- Total Time: 30 minutes
- Yield: Serves approximately 6
Ingredients
- 2 cups cooked rice (white or brown)
- 4 cups whole milk (or dairy-free alternative)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- raisins or nuts for garnish (optional)
Instructions
- In a medium saucepan over medium heat, combine cooked rice and milk, stirring frequently until warmed through.
- Gradually add sugar, cinnamon, and salt, stirring until fully dissolved.
- Simmer on low heat for 15-20 minutes, stirring occasionally until the mixture thickens to a creamy consistency.
- Remove from heat and stir in vanilla extract.
- Serve warm or chill in the refrigerator for later enjoyment. Garnish with raisins or nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
