Easy Rice Pudding
on Apr 16, 2020, Updated Oct 20, 2020
This rice pudding recipe makes a simple but delicious dessert. You use cooked rice, so it’s quick and easy, too! Make it for dessert tonight – it only takes 30 minutes!
This is such an easy rice pudding recipe to make. Just mix all your ingredients together in a pan and cook until it’s nice and thick.
Because you make this rice pudding with cooked rice, it’s a great way to use any extra you might have from takeout or leftovers.
It also cuts the cooking time in half!
When it’s all done, you’ll be left with deliciously creamy rice pudding with just a hint of spice.
Ingredients
- Cooked rice – cuts down overall cook time and makes an extra creamy rice pudding
- Milk – full-fat milk works best, but 2% would be ok
- Eggs – beat these well in a separate bowl first
- Sugar – all you need is regular white granulated sugar
- Butter – use unsalted
- Cornstarch – this thickens the pudding for the right consistency
- Vanilla extract – adds extra sweetness and flavor
- Cinnamon – to sprinkle on top
Ingredient substitutions:
- Rice – Traditionally any medium or long-grain white rice is used, but brown rice can be substituted if needed.
- Milk – Plant-based milk can be used to make this rice pudding recipe dairy-free. Choose one with a thicker texture like oat, cashew, or almond milk. Canned coconut milk would also work, but will change the flavor a bit.
- Sugar – You can replace the sugar with an equal amount of brown sugar or maple syrup.
How to make rice pudding with cooked rice
In a small bowl, beat the eggs.
Next, add the sugar and cornstarch to a saucepan and stir to combine.
Pour the milk and eggs into the pan. Mix everything together until the sugar is dissolved.
Then add the cooked rice and stir to break up any clumps.
Bring everything to a boil, then reduce the heat and simmer. Stir constantly so nothing sticks to the bottom of the pan.
After 20 minutes, remove the pan from the heat. The pudding should have formed and the mixture will be thick.
Stir in the butter and vanilla.
Spoon into serving dishes and sprinkle with cinnamon.
Enjoy!
Mix-Ins and toppings
There are so many ways to customize this rice pudding recipe. Try some of the following to add new flavors and textures:
- Raisins – or other dried fruit like cranberries, cherries, or apricots
- Shredded coconut – adds a tropical flavor and is perfect if you’re using coconut milk
- Chopped nuts – pecans, walnuts, or macadamia nuts add crunch
- Fresh fruit – try mango, peaches, or berries
- Caramelized apples – perfect for an extra sweet dessert
You can also add different spices to make new flavors. Some ideas are:
- Cocoa powder
- Cardamom
- Nutmeg
- Allspice
- Pumpkin pie spice
Rice pudding recipe notes
How do you store rice pudding?
Let your creamy rice pudding cool completely before storing it in an airtight container. It will last in the refrigerator for up to a week, but you’ll probably eat it all before then!
Can I reheat rice pudding?
Yes! You can reheat the dessert in the microwave or on the stove top. You may need to stir in a little liquid first so it’s not too thick.
It also tastes just as good if you eat it chilled, and some people even prefer it that way.
What if I don’t have cooked rice?
Simple – just make some! You’ll need to let it cool before using it to make this easy rice pudding. If you add it to the pan right after cooking, the heat is likely to scramble the eggs.
Looking for other easy dessert recipes?
- Easy Banana Pudding – another classic pudding recipe, made with fresh bananas
- Strawberry Ice Box Cake – needs a few simple ingredients and only 5 minutes of prep!
- The Best Rice Krispie Treats – an easy, no-bake treat with a secret ingredient
- Chocolate Wacky Cake – no eggs or milk, and you only need one bowl to make it
Rice Pudding Recipe with Cooked Rice
This rice pudding recipe makes a simple but delicious dessert. It's creamy pudding with a cinnamon-vanilla flavor. Perfect for dessert or a snack.
Ingredients
- 2 cups Cooked rice
- 1/3 cup Sugar
- 1 1/2 tbsp Cornstarch
- 2 Eggs, beaten
- 2 cups Milk
- 2 tbsp Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
Instructions
- In a medium pan, combine sugar and cornstarch.
- Mix in milk and eggs until blended.
- Stir in rice and bring to a boil over medium high heat.
- Reduce heat to medium.
- Cook for 20 minutes stirring constantly.
- Remove from heat.
- Add butter and vanilla. Mix until blended.
- Transfer to serving dish(es).
- Sprinkle with cinnamon.
Nutrition
Calories: 339kcal, Carbohydrates: 48g, Protein: 9g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 109mg, Sodium: 136mg, Potassium: 219mg, Fiber: 1g, Sugar: 23g, Vitamin A: 494IU, Calcium: 161mg, Iron: 1mg
Like this recipe? Rate and comment below!
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I pulled mine at 11 minutes perfect thickness and it’s cooling now!! Can’t wait to try it
This turned out great! I only used 1/4 cup sugar (we don’t eat a lot of sweets, so this was the perfect amount for us). An interesting thing was that I was sure it was done at about 11 minutes, but I kept stirring and letting it cook. JUST at the 20 minute mark, it changed, and was a thick PERFECT pudding texture. Very cool! First time I’ve made a cooked egg pudding. I’ll be making this again!
So easy to make,I had leftover steamed rice from last night..it came out delicious,I added raisins to it..
This is very good. I make it all the time. Just what I was looking for. Thank you for sharing.
20 minutes seemed too long 10 1/2 minutes and it was getting too thick.
i am making this pudding right now as we I type I have just cooked the rice. ok now most ingredients are in the pan it has to cook for 20 M, I’ll be back. well added the last touches. Gave some to my daughter and granddaughter. they said it was good. I thought it was ok. I am looking for that rice pudding that knocks your socks off. Sadly this wasn’t the one. I am on the quest for the great rice pudding. I’m still looking