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Leftover Rice Pudding

We recently had Chinese food from our favorite local place.  As we usually do, we had some leftover white rice.  I remember seeing recipes for rice pudding that used leftover white rice and I thought now was the perfect time to give it a try.  It turned out great!

Ingredients
 IMG_0853
¼ teaspoon table salt
3 cups cooked rice
2 ½ cups whole milk
2 ½ cups half-and-half
⅔ cup granulated sugar
1 ¼ teaspoons vanilla extract
Cinnamon (optional)
Instructions

Add rice, milk, half-and-half, sugar, and salt to a large saucepan. I use an All-Clad 3-Quart Saucier Pan. Since it is shaped more like a bowl, there are no corners for a mixture like this one to get trapped and burn.  That said, however, the pan isn’t cheap.  I got mine as a gift a long time ago, but you can get it here.

IMG_0857

Bring to a simmer over medium-high heat.  Then, reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken and a spoon inserted in the pudding stands up, about 30 minutes. Remove from heat and stir in vanilla extract. Transfer to a heat safe bowl. (At this point, I like to sprinkle with cinnamon, covering the entire surface, but this is entirely optional.) Cool and serve chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

Leftover Rice Pudding

 

Leftover Rice Pudding
Author: 
Recipe type: Dessert
 
We recently had Chinese food from our favorite local place. As we usually do, we had some leftover white rice. I remember seeing recipes for rice pudding that used leftover white rice and I thought now was the perfect time to give it a try. It turned out great!
Ingredients
  • ¼ teaspoon table salt
  • 3 cups cooked rice
  • 2 ½ cups whole milk
  • 2 ½ cups half-and-half
  • ⅔ cup granulated sugar
  • 1 ¼ teaspoons vanilla extract
  • Cinnamon (optional)
Instructions
  1. Add rice, milk, half-and-half, sugar, and salt to a large saucepan. I use an All-Clad 3-Quart Saucier Pan. Since it is shaped more like a bowl, there are no corners for a mixture like this one to get trapped and burn. That said, however, the pan isn't cheap. I got mine as a gift a long time ago, but you can get it here.
  2. Bring to a simmer over medium-high heat. Then, reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken and a spoon inserted in the pudding stands up, about 30 minutes. Remove from heat and stir in vanilla extract. Transfer to a heat safe bowl. (At this point, I like to sprinkle with cinnamon, covering the entire surface, but this is entirely optional.) Cool and serve chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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