Description
This easy rice pudding is the perfect way to use up leftover rice! Made with milk, cinnamon, vanilla, and an optional egg for richness, this creamy stovetop rice pudding comes together in minutes. Enjoy it warm or chilled, and customize it with raisins, nuts, or coconut milk for a delicious twist!
Ingredients
Units
Scale
- 2 cups cooked white rice (leftover works great!)
- 2 cups milk (or coconut/almond milk for dairy-free)
- 1/2 cup heavy cream (optional for extra creaminess)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for garnish)
- 1/4 teaspoon salt
- 1 egg (optional, for richer texture)
- 1/4 cup raisins (optional)
Instructions
- Heat the milk & rice: In a saucepan, combine cooked rice, milk, sugar, cinnamon, and salt. Simmer over medium heat, stirring frequently, for 10 minutes.
- Thicken the pudding: In a small bowl, whisk the egg. Slowly add a few spoonfuls of the warm mixture to temper the egg, then stir it back into the pot.
- Simmer & stir: Cook for another 5 minutes until thick and creamy. Add raisins if using.
- Finish with vanilla: Remove from heat and stir in vanilla extract.
- Serve warm or chilled: Garnish with extra cinnamon and enjoy!
Notes
- For extra richness, swap milk for half-and-half or evaporated milk.
- Make it dairy-free by using coconut milk or almond milk.
- For a thicker pudding, simmer longer or add ½ tablespoon cornstarch mixed with water.
- Store leftovers in the fridge for up to 3 days—it thickens more as it cools!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert, Comfort Food
- Method: Stovetop
- Cuisine: Classic, Homestyle
