Easy Rice Pudding (with Cooked Rice)
Easy rice pudding with cooked rice is a simple, comforting dessert that turns leftover rice into a warm and creamy treat. Flavored with either cinnamon or orange peel, this old fashioned favorite is cozy, budget-friendly, and full of homemade charm.
Have leftover rice? This easy Rice Pudding with Cooked Rice is a wonderful way to turn it into a creamy, comforting dessert.
You just place everything into a saucepan, let it cook, and you have yourself homemade rice pudding.
Cinnamon is a classic choice for flavoring rice pudding, and I included directions for that below. I also love adding a bit of orange peel, inspired by the rice pudding my host mother made while I studied in Spain. She used peels from the fresh oranges she squeezed each morning, and that bright touch of citrus makes this classic dessert extra special.
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Why You’ll Love this Recipe
- It’s seriously easy. Dump, stir, let it cook.
- The recipe calls for 3 cups of leftover rice, but you can easily halve the recipe if you have less rice (just tap the “.5X” button in the recipe card).
- It’s endlessly adaptable. See the variations section below for ideas on how to jazz it up.
- It’s for all seasons. Enjoy the rice pudding warm on a cool day, or straight from the fridge on a warm day.
What You’ll Need
- This recipe starts with cooked rice. Long grain, short grain, brown rice—it all works here. I used long grain white rice.
- 2% or whole milk will create the creamiest rice pudding. You can also substitute non-dairy milk, but you may need to increase the sugar if it’s unsweetened.
- Orange peel adds a subtle citrus flavor. You can use cinnamon if you prefer.
How to Make Rice Pudding with Cooked Rice
- Place all the ingredients, except vanilla, in a saucepan over medium heat. Cook at a low simmer, stirring often, for 30 minutes, or until thickened. Stir in the vanilla.
- Ladle into dishes and enjoy!
Flavoring the Rice Pudding
I love flavoring rice pudding with orange peel. To do so, use a sharp knife to carefully cut a few strips of peel off of a navel orange. The peels (you just need a couple) go into the saucepan along with the other ingredients. As the rice pudding cooks, the peels impart a bright citrusy flavor.
If you prefer cinnamon scented rice pudding, you can either simmer 2 cinnamon sticks with the rice as it cooks, or just sprinkle the finished dish with ground cinnamon.
Frequently Asked Questions
Cooked white rice is the most common choice, but brown rice can also be used for a heartier texture. Long grain, short grain, or jasmine rice will all work.
Store rice pudding in an airtight container in the refrigerator for up to 4 days. It will thicken a bit as it chills.
Personal preference! Rice pudding is delicious warm, chilled, or at room temperature. I’ll usually serve it warm on a chilly day or cold on a warmer day.
Absolutely. Rice pudding is a great make-ahead dessert because the flavors continue to develop as it rests.
Variations on Rice Pudding
- Add a handful of raisins as the rice pudding cooks. They will plump up and soften.
- Add a sprinkle of nutmeg along with the cinnamon.
- Use half-and-half for part of the milk for an even richer dessert.
- Make chocolate rice pudding by reducing the sugar by half and stirring in a half cup of chocolate chips to the warm pudding until melted.
- Stir in finely diced cooked apples for an apple cinnamon rice pudding.
- Add a drop or two of almond extract instead of vanilla.
📖 Recipe
Easy Rice Pudding with Cooked Rice
Ingredients
- 3 cups cooked rice
- 3 cups milk
- ½ cup sugar
- 3 tablespoons butter
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: two 1×3-inch sections of orange peel OR one cinnamon stick
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Instructions
- Place 3 cups cooked rice, 3 cups milk, ½ cup sugar, 3 tablespoons butter, ⅛ teaspoon salt, and orange peel or cinnamon stick (if using) in a medium saucepan over medium-low heat.
- Cook at a gentle simmer, stirring often, for 30 minutes, or until thickened. You may need to turn down the heat to medium low so the milk doesn’t boil. If the pudding gets a little film on top, just stir it in or skim it off.
- Remove from the heat and stir in 1 teaspoon vanilla extract. Remove the orange peel or cinnamon stick before serving.
- Serve warm, or let it chill in the refrigerator until cold.
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