Rice Pudding with Leftover Rice

Leftover rice doesn’t have to be a boring side dish when you can turn it into a delicious dessert instead! This rice pudding recipe with leftover rice solves two problems: what to do with leftover rice, and what to have for dessert. How’s that for an excellent and easy solution?

Ingredients for Rice Pudding with Leftover Rice

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• Cooked long-grain rice: This recipe calls for leftover rice, but if you don’t have any, just cook rice according to package directions, then follow the steps to turn it into rice pudding.
• Milk: Milk cooked with the rice helps turn it into a delicious pudding.
• Sugar: The sugar is what makes this dish sweet and dessert-worthy.
• Vanilla extract: Vanilla extract adds a light and lovely vanilla aroma to the rice pudding.
• Whipped cream (optional): Whipped cream just belongs with certain desserts. This is one of them.
• Cinnamon (optional): A hint of cinnamon greets your taste buds with warm, enjoyable notes of spice.
• Dried berries (optional): Dried berries add a little texture and chew to the rice pudding.

Directions 

Step 1: Make the rice pudding

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In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until the mixture thickens, about 20 minutes, stirring often. Remove the pan from the heat and stir in the vanilla. Spoon the rice pudding into serving dishes. Serve warm, topped with whipped cream, cinnamon and dried berries, if desired.

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Rice Pudding with Leftover Rice Variations

• Add raisins: Add some raisins to the pan as you cook the rice, and they’ll turn out plump and juicy as the perfect accompaniment for the rice pudding.
• Give it a Middle Eastern upgrade: Add a lovely rosewater flavor to your rice pudding by cooking the dish with half-and-half cream instead of milk, then adding a little rosewater after removing the pan from the heat. Top with pomegranate seeds and chopped pistachios. If you’re in the rosewater mood, here’s our recipe for rosewater rice pudding.
• Cook with brown sugar and/or cinnamon: Add a little brown sugar and/or cinnamon as you’re cooking the rice pudding to infuse the dessert with these lovely flavors.

How to Store Rice Pudding with Leftover Rice

Keep leftover rice pudding in the refrigerator in an airtight container for three to five days. Note: If that leftover rice is from days ago, before you turned it into a pudding, it’s better to eat the pudding within a day or so, since the rice is already somewhat old.

Can you freeze rice pudding with leftover rice?

This dish makes a great candidate for the freezer, especially if you’ve made a bunch! Store it in airtight freezer storage containers or zippered freezer bags with the air pressed out. This rice pudding keeps for about three months in the freezer; just thaw it in the refrigerator the night before you plan to eat it again.

How do you reheat rice pudding with leftover rice?

Reheat rice pudding in a saucepan with a little milk added to keep it from burning. Reheating in the microwave also works; you may still want to stir in a little milk if the pudding seems drier than you’d like.

Rice Pudding with Leftover Rice Tips

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How do you thicken rice pudding?

Rice pudding thickens as it cools, but if you prefer it even thicker, whisk in a beaten egg as you heat the rice pudding mixture; continue cooking until the pudding thickens. To thicken rice pudding when it’s already cooked and cooled, fold in some whipped cream.

What else can I do with leftover rice?

Put the leftover rice in a burrito along with your favorite cheese and taco meat or black beans, for your own version of cheesy bean and rice burritos. Leftover rice is also perfect for any of our numerous fried rice recipes.

What’s the difference between long-grain and short-grain rice?

Long-grain rice is long and slender, and the term encompasses many of the rices used in common dishes cooked in American kitchens and restaurants. Basmati and jasmine are long-grain rice varieties, as are long-grain white and brown rice. Short-grain rice is rather wide and stubby by comparison. Sushi rice, also called Japonica or Calrose rice, is a common short-grain rice variety.