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Leftover Rice Rice Pudding


I always have rice leftover after getting Chinese takeout, no matter how little food I ordered or how many people are there to share it. It's almost as though the people on the phone have a sixth sense about how much rice will be consumed. Of course, I'm not really complaining because I really like rice and it's better to have a little extra than not enough. And rice pudding can always be made with the leftovers.

Rate this recipe 4.4/5 (40 Votes)
Leftover Rice Rice Pudding 1 Picture


  • 2 cups leftover cooked white rice
  • 3 cups milk (any kind)*
  • 1/2 cup sugar
  • small pinch salt
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon, optional
  • pinch nutmeg, optional
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Step 1

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes serve warm or chilled.

*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.

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