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If you love homemadeRice Pudding then you'll love this easy stovetop rice pudding recipe - it's a great way to use up leftover cooked rice!
Easy Rice Pudding
Okay ladies (and gents, too) today I am sharing with you the most frugal dessert recipe you will ever find.This homemade rice pudding is as easyas it isdelicious. We do our budget monthly, and it seems like almost every month by the last week I am completely out of money and we are eating out of the pantry. When this happens, sometimes on the weekend or date night or whatever, I will try to make a treat to liven up the party!
I love this recipe because I can almost guarantee that I will always have everything I need on hand, and the whole family loves it - even our pickiest kids! If you need a quick and easy rice pudding recipe, look no further, I guarantee you can't beat this one!
If you like this recipe you might also like our easy Chocolate Rice Pudding, or our four ingredient Saltine Toffee. In the summer, our Homemade Blackberry Ice Cream cannot be beaten. Or you can find all our yummy dessert recipes here!
Easy Rice Pudding Recipe Ingredients
- Cooked Rice
- Milk
- Butter
- Sugar
- Vanilla
- Cinnamon
How to Make Rice Pudding
Making rice pudding from home is so easy! All you need is fifteen minutes and a few ingredients! Oh, and did I mention only one pan?!
Step One - If you aren't using leftover rice, cook your rice and add it to a medium sized pot.
Step Two - Add in your milk, sugar, butter, vanilla and cinnamon and stir to combine.
Step Three - Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened.
Step Four - Remove from heat and allow to cool for a few minutes before serving. Sprinkle with more cinnamon, if desired.
It's that easy!
Rice Pudding Storage
Rice pudding, like other dairy-based and perishable foods, should not be left out at room temperature for more than 2 hours.
Rice pudding can be stored in the refrigerator for 3 to 5 days. To maximize its shelf life and maintain its quality, it's essential to store it properly. Here are some tips for storing rice pudding:
- Allow it to cool: Let the rice pudding cool to room temperature before refrigerating it. Hot or warm food can raise the temperature inside the fridge, potentially affecting the safety of other foods.
- Use an airtight container: Transfer the rice pudding to an airtight container or sealable plastic bag. Make sure to cover it tightly to prevent moisture loss and the absorption of odors from the refrigerator.
Can you freeze rice pudding?
Yes! When properly stored in an airtight container or freezer bag, rice pudding can be kept in the freezer for up to 2-3 months. To thaw it, transfer it to the refrigerator and let it thaw overnight. Reheat the thawed rice pudding on the stove or in the microwave, stirring occasionally to ensure even heating.
Rice Pudding with Cooked Rice FAQs
Can you make rice pudding with cooked rice?
I have been shocked how many people have asked me if you can make rice pudding with cooked rice, and the answer is an absolute YES! Using cooked rice eliminates waste by utilizing leftovers and eliminates valuable time you would spend slaving over a hot stove!
We typically make this with rice leftover from a previous dinner that week, like our slow cooker Tikka Masala or our Homemade Fried Rice.
What Kind of Rice for Rice Pudding?
The best rice to use for rice pudding is typically a short-grain or medium-grain rice with a high starch content. The starch in these types of rice helps to make the pudding creamy and thick. Arborio rice, which is often used in risotto, is a popular choice for rice pudding due to its high starch content. Other great options include Carnaroli rice and Calrose rice.
That being said I frequently use regular long grain white rice because that is what I usually have on hand. I have also used basmati, jasmine, arborio, and sushi rice to make this recipe and they have all worked really well. The only kind I use that I don't prefer for this recipe is brown rice or wild rice.
Ultimately, the choice of rice depends on your personal preference for the texture of the rice pudding. If you prefer a creamier and thicker pudding, opt for one of the high-starch varieties mentioned above. If you prefer a slightly firmer texture, you can use a long-grain rice, but it may not be as creamy as when using short-grain or medium-grain rice.
Do you eat rice pudding warm or cold?
It is honestly delicious served warm or cold! Right after we make it, we eat some warm. Then, the next day, we eat the leftovers straight from the fridge!
Why is the rice in my rice pudding crunchy?
It's likely because the rice hasn't been cooked long enough or hasn't absorbed enough moisture. Rice pudding typically relies on rice that is soft and tender. One of the benefits of using previously cooked rice is that this is less likely to occur.
Mixing Issues: Sometimes, rice pudding can become unevenly cooked if it's not stirred properly during the cooking process. Make sure to stir the pudding regularly to distribute heat and moisture evenly.
If your rice pudding is already prepared, and the rice is crunchy, you can try fixing it by simmering it on low heat with additional liquid, such as milk or cream, until the rice becomes softer. Keep stirring and monitoring the texture until it reaches the desired consistency.
What goes with rice pudding?
Rice pudding is a versatile dessert that can be enjoyed on its own or paired with a variety of toppings to enhance its flavor and texture. Here are some common and delicious options to serve with rice pudding:
Raisins
Fresh Fruit
Chopped Nuts
Shredded Coconut
Caramel or Chocolate Sauce
How do you thicken rice pudding?
If your rice pudding is too thin and you'd like to thicken it, there are several methods you can use. Here are some common ways to thicken rice pudding:
Cook it longer: The simplest way to thicken rice pudding is to continue cooking it over low heat. Keep stirring the pudding regularly and allow more moisture to evaporate. This method will help the rice absorb more liquid and thicken over time. Be patient, as it may take some time to reach the desired consistency.
Add more rice: If you have extra uncooked rice on hand, you can prepare a small batch of rice separately and then mix it into the pudding. Make sure the extra rice is fully cooked before adding it to the pudding.
Cornstarch slurry: Create a cornstarch slurry by mixing cornstarch with a small amount of cold milk or water until it forms a smooth paste. Gradually add the slurry to the simmering rice pudding while stirring continuously. The starch in the cornstarch will thicken the pudding as it cooks. Be cautious not to add too much cornstarch, as it can make the pudding overly thick or starchy.
Egg yolks: In a separate bowl, beat egg yolks with a small amount of milk or cream. Slowly whisk this mixture into the hot rice pudding and continue to cook over low heat. The egg yolks will help thicken the pudding and give it a smoother texture. Be careful not to scramble the eggs; keep stirring constantly.
*******Please remember that rice pudding will continue to thicken as it cools, so it's a good idea to aim for a slightly looser consistency than your desired final result while it's still hot. If you over-thicken it, you can always add a bit more milk or cream to achieve the desired consistency.
If you try this recipe and like it, we would love for you to leave us a positive rating and review! They mean so much to us!
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Easy Rice Pudding Recipe (with Cooked Rice)
Easy Rice Pudding is the perfect use for all your leftover rice! Plus I guarantee you have everything you need in the pantry right now!
4.95 from 55 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
5 minutes minutes
Total Time: 25 minutes minutes
Servings: 8
Calories: 147kcal
Author: Pretty Providence
Video
Ingredients
Instructions
Dump all of your ingredients into a sauce pan and mix together over medium low heat.
Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened. Let rice pudding cool a bit before serving.
Notes
Can you make rice pudding with cooked rice?
I have been shocked how many people have asked me if you can make rice pudding with cooked rice, and the answer is an absolute YES! Using cooked rice eliminates waste by utilizing leftovers and eliminates valuable time you would spend slaving over a hot stove!
We typically make this with rice leftover from a previous dinner that week, like our slow cooker Tikka Masala or our Homemade Fried Rice.
Which kind of rice is best for rice pudding?
I typically use regular long grain white rice because that is what I usually have on hand. That being said I have also used basmati, jasmine, arborio, and sushi rice and they all work super well! The only kind I use that I don't prefer for this recipe is brown rice or wild rice.
Do you eat rice pudding warm or cold?
It is honestly delicious served warm or cold! Right after we make it, we eat some warm. Then, the next day, we eat the leftovers straight from the fridge!
Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 102mg | Sugar: 11g | Vitamin A: 250IU | Calcium: 79mg | Iron: 0.1mg
Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!
I hope you love this rice pudding recipe as much as we do!
xo,
This recipe was originally published February 17, 2017 and has been updated with video, better photos and more detailed information.
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