Easy Rice Pudding with Cooked Rice

rice pudding in a decorative blue and white bowl, topped with a slice of orange.

Easy Rice Pudding with Cooked Rice

Published by Kate

This comfort food classic features cooked rice in a creamy pudding, flavored with orange peel or cinnamon.

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Prep Time 5

Cook Time 30

Total Time 35

Course Dessert

Cuisine American

Servings servings

Calories 278 kcal

Ingredients

3 cups cooked rice
3 cups milk
½ cup sugar
3 tablespoons butter
⅛ teaspoon salt
1 teaspoon vanilla extract
Optional: two 1x3-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.

Notes

If you have less than 3 cups of leftover rice, tap the "0.5X" button near the ingredient list above to halve the recipe.

If you're using the orange peel, start with a navel orange. Use a sharp knife to cut a slice of the peel off, getting as little white part as you can. You just need a couple of sections of peel (mine were about 1 inch x 3 inches) to flavor the rice pudding.

If you're using ground cinnamon instead of a cinnamon stick, sprinkle ground cinnamon on top of the pudding after cooking.

You could add both the orange peel and a cinnamon stick, but I find that the cinnamon overpowers the flavor of the orange peel.

Store any leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, or enjoy cold from the fridge.

Variation ideas: add a handful of raisins as it cooks, swap orange peel for lemon peel, use brown sugar instead of white sugar, reduce the sugar to ⅓ cup if you'd like a less-sweet pudding, add a dash of nutmeg along with the cinnamon, reduce the sugar by half and stir in ½ cup chocolate chips for a chocolate rice pudding, or use a drop or two of almond extract in place of the vanilla.

Nutrition

Calories: 278kcalCarbohydrates: 45gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 106mgPotassium: 196mgFiber: 0.3gSugar: 23gVitamin A: 295IUVitamin C: 0.2mgCalcium: 151mgIron: 0.2mg

Keyword rice pudding with cooked rice

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