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Easy Rice Pudding using leftover cooked rice is so comforting and homey, and it’s the perfect way to use up that leftover rice.
This classic dessert is so popular again. It’s easy to make, comforting, delicious, and budget friendly!
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Using leftover cooked rice
I LOVE the combination of cooked rice and milk that makes up a yummy rice pudding. This rice pudding with leftover rice will quickly become a favorite in your house too!
It’s super creamy and delicious. And really easy to make.
Simply add the cooked rice, the milk, and a little bit of sugar to a pot. I also added a little pinch of salt for flavor and a tiny bit of butter for extra richness.
Cook that, stirring for about 20 minutes until it’s a thick, rich pudding and you have yourself a great comfort food dessert.
What kind of milk should I use?
I’ve made this rice pudding with almost every kind of milk out there.
It’s super rich and creamy with half & half. I regularly make it with whole milk, which is my favorite. It’ll save a few calories if you use 2% or skim milk, and it’s still creamy and great!
Lactose intolerant or vegan? No worries! This rice pudding is so easy and classic it takes to any milk. I’ve made it with soy milk, oat milk, coconut milk. It’s great with almond milk or macadamia nut milk.
So go with your favorite. Or, make it for a special holiday dessert for the ones you love with their favorite milk.
Chocolate version
I decided I needed to try a Dark Chocolate rice pudding.
I found some dark chocolate oatmilk at the store. And let me tell you, it’s amazing!
Dark, chocolaty, rich, creamy, and super easy to make.
To make the chocolate version, follow the recipe card below, using 2 cups Dark Chocolate milk instead of plain milk and 1 teaspoon espresso powder (added while cooking the rice). I also bumped up the chocolatey-ness by tossing ½ cup chocolate chips in, after allowing the rice pudding to cool a bit (so they stay as chips rather than totally melting into the pudding).
Leftover rice
When I make rice for dinner, say maybe I’m making stir fry, I always make additional rice for leftovers.
Leftover rice is great for tomorrow’s lunch or as a side dish for the next dinner. Or, most importantly, for rice pudding!
For this rice pudding recipe, any kind of rice will work nicely. I typically make a mixture of half brown rice and half white rice. It keeps both my husband and me happy. (I love brown rice while he prefers white rice).
For the rice pudding you see in the pictures I used all white rice, and a short grain white rice at that.
Our house prefers short and medium grain rice in general, so, that’s what I’ve used.
And, like I said, any rice will be great in this Easy Rice Pudding.
If you use all brown rice, it may require a bit more cooking time, as brown rice is a little denser.
Super easy to make, and the perfect comfort food dessert, your family will love this Easy Rice Pudding.
Rice is great for a dessert treat. Another way to use it is in these Loaded Rice Crispy Treats.
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Recipe
Easy Rice Pudding Using Leftover Cooked Rice
Debi
Easy Rice Pudding using leftover cooked rice and milk is so comforting and homey, and it’s the perfect way to use up that leftover rice.
4.82 from 11 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 257 kcal
Ingredients
- 2 cups cooked rice
- 2 cups milk use your favorite dairy or plant-based
- 1/3 cup granulated white sugar
- Pinch of salt
- 1 tablespoon unsalted butter optional
- 1/2 teaspoon vanilla
Instructions
In a medium saucepan heat the rice, milk, sugar, salt, and butter over medium heat. Stir until the milk begins to simmer, with small bubbles around the edges.
2 cups cooked rice, 2 cups milk, 1/3 cup granulated white sugar, Pinch of salt, 1 tablespoon unsalted butter
Reduce the heat to low and continue to stir.
Cook until the rice pudding is thickened, about 15 to 20 minutes. Stir in the vanilla.
1/2 teaspoon vanilla
Serve the rice pudding warm or transfer it to the refrigerator. It will keep, covered, in the refrigerator for several days.
Notes
To make the chocolate version, follow the recipe card, using 2 cups Dark Chocolate milk instead of plain milk and 1 teaspoon espresso powder (added while cooking the rice). Bump up the chocolatey-ness by tossing ½ cup chocolate chips in, after allowing the rice pudding to cool a bit (so they stay as chips rather than totally melting into the pudding).
Nutrition
Calories: 257kcalCarbohydrates: 50gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 7mgSodium: 58mgPotassium: 86mgFiber: 1gSugar: 26gVitamin A: 335IUCalcium: 180mgIron: 1mg
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Keyword pudding, rice
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