Make rice pudding with cooked rice on the stove (a.k.a. the old-fashioned way) for the creamiest, richest, and most delicious dessert.
How to Make Rice Pudding With Cooked Rice
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Old-Fashioned Rice Pudding Ingredients
These are the simple ingredients you’ll need to make this creamy rice pudding recipe:
- Rice: Start with 1 ½ cups of cooked rice.
- Milk: You’ll need two cups of whole milk, divided.
- Salt: Enhance the overall flavor with a pinch of salt.
- Raisins: Golden raisins are optional, but recommended.
- Egg: A beaten egg lends moisture and helps bind the rice together.
- Sugar: This sweet rice pudding calls for ¼ cup of white sugar.
- Butter: Butter, stirred in at the end, creates a rich consistency.
- Vanilla: Vanilla extract takes the decadent flavor over the top.
How to Make Homemade Rice Pudding With Cooked Rice
Here’s a brief overview of what you can expect when you make rice pudding with leftover rice:
- Cook the rice with 1 ½ cups of milk and salt until the mixture is creamy.
- Stir in the remaining milk, raisins, egg, and sugar.
- Remove from the heat, then stir in butter and vanilla.
How to Serve Old-Fashioned Rice Pudding
Serve the rice pudding warm. It’s delicious as-is, but a dusting of cinnamon over each serving will add an extra layer of flavor.
How to Store Old-Fashioned Rice Pudding
Store your rice pudding in an airtight container in the refrigerator for about three days. Reheat thoroughly on the stove, adding more milk as-needed to retain the creamy texture.
Allrecipes Community Tips and Praise
“It was EASY and creamy and very, very good,” raves Joyce. “I added my milk to my beaten egg which made it quick and easy to mix into the hot pudding mixture at the right time. Excellent and easy recipe.”
“This was so good and easy,” according to one Allrecipes community member. “The sweetness was perfect. I did add cinnamon and nutmeg. Perfect.”
“Loved it,” says another reviewer. “I did add nutmeg. I can finally make it without baking it in the oven. So much easier and faster.”
Editorial contributions by Corey Williams
Ingredients
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1 ½ cups cooked rice
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2 cups milk, divided
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¼ teaspoon salt
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⅔ cup golden raisins (Optional)
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1 egg, beaten
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⅓ cup white sugar
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1 tablespoon butter
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½ teaspoon vanilla extract
Directions
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Place cooked rice in a medium saucepan. Add 1 1/2 cups milk and salt; cook and stir until thick and creamy, 15 to 20 minutes.
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Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
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Remove saucepan from heat; stir in butter and vanilla extract.
Nutrition Facts (per serving)
331 | Calories |
7g | Fat |
61g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 331 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 19% |
Cholesterol 64mg | 21% |
Sodium 237mg | 10% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 1g | 5% |
Total Sugars 39g | |
Protein 8g | 16% |
Vitamin C 1mg | 1% |
Calcium 171mg | 13% |
Iron 2mg | 8% |
Potassium 428mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.