Rice, Rice Pudding, Baby.
Rice has an incredibly rich history, dating as far back as 7000 to 5000 BCE, and is a staple for many households worldwide. Rice pudding with cooked rice also has an equally long history. It is thought to have originally come from either China or India. We are still not sure where exactly the first rice pudding recipe came from, but most believe it was India due to its long history of rice and sugar production. Whoever first created the recipe is not really important, what is important is that it is still around today and just as delicious.
Our rice pudding with cooked rice recipe is great for using up any extra rice you have sitting in the fridge. It’s economical, practical, convenient, and an excellent way to repurpose that leftover rice. This delicious, easy-to-make dish has been called decadent and addictive by my friends and is often asked for by anyone coming over for dinner. Loved by kids and adults alike, this rice pudding is the perfect breakfast treat or after-dinner dessert. Â
A healthy dessert?!?!
Many countries in the world produce rice and many different varieties at that. Rice has always been a staple at our house, served several nights a week. Our rice pudding with cooked rice is a family favorite and the best part is that it is actually on the healthy side. It contains iron, fiber, protein, and calcium, as well as vitamins A and C. The cinnamon in the dish has incredible antioxidant and anti-inflammatory properties. So not only is this tasty, but it is also good for you.
FAQs & Tips
How to Make Ahead and Store?
One of the wonderful things about this rice pudding with cooked rice recipe is that it can be eaten warm or cold. This makes it the perfect dish to make ahead of time and save for your guests. The rice pudding can be stored in airtight containers in the fridge for up to five days. If you would like to keep it longer, it can be frozen and stored for up to three months in the freezer.
It is terrific cold, but can I reheat the rice pudding?
Yes, you can. Simply add it to a shallow pan with a little bit of butter or whole milk, then slowly stir the mixture as you warm it up to your desired temperature.
Do I have to use milk?
No, you do not. You can substitute regular milk with almond or another nut milk. Just keep in mind the finished product will have a slightly different consistency than with the whole milk. You can also use the cream for a richer and more decadent version.
Serving Suggestions
This rice pudding with cooked rice recipe is irresistible and incredibly tasty. As I mentioned earlier, it can be a delicious breakfast or served as a cold dessert after a meal. One of my favorite things about this recipe is how truly versatile it is. You can add in just about any dried fruit or nut you desire, like dried cranberries and almonds, or peaches and walnuts. My wife loves to add coconut shavings, a few slivers of almonds, and a drizzle of agave on top. This dish is wonderful served year round and can be seasonally updated, like adding in a bit of pumpkin purée and nutmeg in the fall for a pumpkin spiced rice pudding.
Rice has so many amazing uses, sweet and savory alike, like this Slow Cooker Rice Pudding Brûlée, or this Baked Rice Pudding dish. We even have a Vegan Rice Pudding recipe that is sure to turn a few heads and excite some taste buds. So next time you are unsure about what to do with your leftover rice, you can try out one of these amazing recipes.
Rice Pudding with Cooked Rice
Ingredients Â
- 1 1/2 cups cooked white rice
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg beaten
- 1/2 teaspoon pure vanilla extract
- 1/3 cup raisins optional
InstructionsÂ
- In a medium saucepan, combine the cooked rice, milk, sugar, and salt. Cook over medium heat, stirring occasionally.
- While the rice mixture is heating, in a small bowl, beat the egg until well mixed.
- Once the rice mixture is warm and begins to steam, slowly pour half a cup of the rice mixture into the beaten egg, whisking constantly to temper the egg.
- Gradually add the tempered egg mixture back into the saucepan with the rice, stirring continuously.
- Cook the mixture over medium-low heat for about 20 minutes, or until it thickens to a creamy consistency, stirring frequently to prevent sticking.
- Remove the saucepan from the heat and stir in the vanilla extract and cinnamon. If using raisins, fold them in now.
- Serve the rice pudding warm, or let it cool and then refrigerate to serve chilled. Sprinkle with a little extra cinnamon on top before serving, if desired.
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