Leftover Rice Pudding Recipe

Transform leftover rice into a dreamy, creamy dessert! This egg-free rice pudding recipe, inspired by a community cookbook, is quick, easy, and unbelievably delicious. Perfect for a simple weeknight treat or a delightful potluck contribution.

Prep Time 5 mins
Cook Time 30 mins
Calories 418.1 kcal
Protein 17g
Rating 4.3 (8 Reviews)
Leftover Rice Pudding 122

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Leftover Rice Pudding

  • 2 cups cooked rice
  • 3 cups milk (dairy or non-dairy)
  • 1/4 cup sugar
  • 1 pinch salt
  • Not found in recipe sources
  • 1 teaspoon vanilla extract
  • Not found in recipe sources
  • Sprinkle for garnish (optional)
  • 1 tablespoon butter (optional)
  • Drizzle for garnish (optional)

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How to Make Leftover Rice Pudding

  1. In a medium saucepan, combine 2 cups cooked rice, 3 cups milk (dairy or non-dairy), 1/4 cup sugar, 1 teaspoon vanilla extract, and a pinch of salt.
  2. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle simmer. This will take about 15-20 minutes. Make sure to scrape the bottom of the pan to prevent sticking.
  3. Remove from heat and stir in 1 tablespoon butter (optional, for extra richness).
  4. Pour the rice pudding into individual serving dishes or ramekins.
  5. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill completely.
  6. Garnish with a sprinkle of cinnamon or a drizzle of honey before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

95g

Fat

14g

Carbs

28g