Instant Rice Pudding Recipe

Indulge in a comforting bowl of creamy rice pudding in just 30 minutes! This recipe uses instant rice (or leftover cooked rice for even faster prep) for ultimate convenience. We've elevated the classic with aromatic coconut flakes and warming cardamom for an extra special treat. Perfect for a quick dessert or a cozy breakfast, this rice pudding is sure to become a new favorite. (Cook time excludes rice preparation.)

Prep Time 5 mins
Cook Time 30 mins
Calories 560.3 kcal
Protein 24g
Rating 3.0 (1 Reviews)
Instant Rice Pudding 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Instant Rice Pudding

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How to Make Instant Rice Pudding

  1. In a medium saucepan, combine 1 cup cooked rice (instant or leftover), 2 cups milk (dairy or non-dairy), 1/4 cup granulated sugar, and a pinch of salt.
  2. Bring the mixture to a boil over medium heat, stirring frequently.
  3. Reduce heat to low, stir in 1 teaspoon vanilla extract, and simmer gently for 15-20 minutes, or until the milk is mostly absorbed and the pudding has thickened, stirring occasionally to prevent sticking.
  4. Remove from heat and stir in 1/4 cup shredded coconut, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and a pinch of ground nutmeg.
  5. Serve warm or chilled. Garnish with extra coconut flakes and a sprinkle of cinnamon, if desired.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

100g

Fat

21g

Carbs

36g