Save A creamy comforting dessert made from leftover rice gently sweetened with sugar and infused with warm cinnamon.
I first made this rice pudding on a chilly evening when I wanted something sweet without much effort. It's now a favorite for using what’s left after dinner.
Ingredients
- Cooked leftover rice: 2 cups (white or jasmine preferred)
- Whole milk: 2 cups (or any milk of choice)
- Granulated sugar: 1/3 cup
- Ground cinnamon: 1 tsp
- Vanilla extract (optional): 1 tsp
- Salt: Pinch
- Unsalted butter (optional): 1 tbsp
- Ground cinnamon: For garnish
Instructions
- Combine Ingredients:
- In a medium saucepan combine the cooked rice milk sugar and cinnamon.
- Simmer:
- Place over medium heat. Stir frequently until the mixture comes to a gentle simmer.
- Cook:
- Lower the heat and cook uncovered stirring often for 15–20 minutes until the pudding thickens to your desired consistency.
- Add Flavorings:
- Stir in vanilla extract salt and butter (if using) during the last 2 minutes of cooking.
- Cool:
- Remove from heat. Let cool slightly; pudding will thicken as it cools.
- Serve:
- Serve warm or chilled sprinkled with extra cinnamon.
Save This pudding is always a hit when made for family gatherings and brings back memories of my grandmother’s kitchen.
Required Tools
Use a medium saucepan to gently simmer the ingredients and a wooden spoon or spatula for stirring.
Allergen Information
Contains milk. Always double-check labels when using plant-based milk or flavored products.
Nutritional Information (per serving)
Calories: 210 Protein: 5 g Total Fat: 4 g Carbohydrates: 40 g
Save Enjoy your bowl of rice pudding warm or chilled—a lovely finish for any meal.