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A rustic white ceramic bowl filled with creamy rice pudding made from cooked rice, with a spoon resting inside.

Leftover Rice Pudding Recipe (The Easiest Way to Use Cooked Rice!)

Transform your leftover cooked rice into a creamy, comforting dessert! This easy Leftover Rice Pudding Recipe is perfectly spiced with cinnamon and vanilla, creating a classic dish that's ready in under 30 minutes. It's the ultimate solution for reducing food waste.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked and chilled white rice Jasmine or Basmati work well
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon plus more for garnish
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 1/4 cup raisins optional

Equipment

  • 1 Medium Saucepan
  • 1 Whisk

Method
 

  1. In a medium saucepan, combine the cooked rice, whole milk, and granulated sugar. Stir to combine.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for 15-20 minutes until the mixture begins to thicken.
  3. In a separate small bowl, whisk the egg. Slowly pour about half a cup of the hot milk mixture into the egg, whisking constantly to temper it.
  4. Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, for 2-3 minutes until the pudding is thick and creamy. Do not allow it to boil.
  5. Remove from heat and stir in the vanilla extract, ground cinnamon, salt, butter, and optional raisins.
  6. Let the pudding rest for a few minutes to thicken further. Serve warm, garnished with a sprinkle of cinnamon.

Notes

Best Rice to Use: Chilled, leftover long-grain white rice like Jasmine or Basmati works best.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Serve cold or reheat gently on the stovetop with a splash of milk.