Rice pudding made with cooked rice is the ultimate comfort recipe — creamy, cozy, and ready in just 30 minutes.
When you turn leftover rice into warm, spiced pudding, magic happens — it’s nostalgic, delicious, and feels like a hug in a bowl.
You’ll love how quick and simple it is to make, and your family will love every cinnamon-sweet spoonful. Perfect for breakfast, dessert, or a late-night treat.
For Rice Pudding
- Cooked White Rice – The heart of this recipe! Use leftover plain rice (white works best) — just make sure it’s not seasoned or flavored.
- Whole Milk – Adds creaminess and helps the pudding thicken as it simmers.
- Kosher Salt – A small amount enhances all the sweet, warm flavors.
- Egg – Beaten and whisked in for richness and to give the pudding a smooth, custard-like texture.
- Heavy Cream – Makes the pudding extra luscious and creamy — this is your secret to that “old-fashioned” feel.
- Ground Cinnamon – Brings warmth and that classic rice pudding spice.
- Ground Nutmeg – Just a pinch gives a cozy, aromatic depth.
- Granulated Sugar – Sweetens the pudding to perfection without overpowering it.
- Golden Raisins – Add pops of sweetness and chewy texture throughout.
- Raisins – A traditional touch; use both for color and flavor contrast.
- Unsalted Butter – Stirred in at the end for a velvety finish.
- Vanilla Extract – Adds that signature, comforting aroma and ties all the flavors together.
Rice Pudding (with Cooked Rice)
A cozy, old-fashioned rice pudding recipe that turns leftover rice into a creamy, comforting dessert (or breakfast!). Perfectly spiced with cinnamon and nutmeg, this classic treat is ready in just half an hour.
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Servings: 4
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Ingredients
- 1 ½ cups cooked white rice
- 1 cup whole milk
- ¼ teaspoon kosher salt
- 1 egg, beaten
- ½ cup heavy cream
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- ⅓ cup granulated sugar
- ⅓ cup golden raisins
- ⅓ cup regular raisins
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- Warm the base:
In a small saucepan, combine the cooked rice, milk, and salt. Cook over medium-low heat, stirring occasionally, until the mixture thickens — about 10 minutes. - Mix the custard:
In a small bowl, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg. Set aside. - Sweeten it:
Stir the sugar into the rice mixture until well combined. - Combine:
Slowly stream the cream mixture into the pot, stirring constantly to avoid curdling. - Add flavor:
Stir in both types of raisins. Continue cooking, stirring occasionally, until thickened — about 5–8 minutes. - Finish:
Remove from heat. Stir in the butter and vanilla extract. - Serve:
Allow to cool for about 10 minutes, stirring occasionally. Serve warm or chilled.
- Rice type: Any plain cooked rice works (white is traditional). Avoid seasoned or flavored rice.
- Make ahead: This pudding freezes well — see storage tips in the original recipe.
- Serving more: Double the recipe for larger groups or leftovers.
- Adjust texture: If too thin, cook a few extra minutes until thickened.
- Customize: Omit raisins or use only one variety if preferred. Adjust cinnamon and nutmeg to taste.
Nutrition
Calories: 396kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 331mg | Fiber: 2g | Sugar: 27g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
- Can I really use leftover rice?
Absolutely! That’s the beauty of this recipe — it’s the ultimate leftover makeover. Cold, cooked rice works perfectly here. Just make sure it’s plain (no seasoning or sauces hiding in there).
- My pudding turned out a bit thin — what happened?
No stress! That just means it needed a little more time on the stove. Keep it on low heat and stir until it thickens up. The pudding will also continue to firm up as it cools — patience pays off!
- Should I rinse the rice first?
If you’re using freshly cooked rice, skip the rinse — you want those natural starches to help thicken the pudding. But if it’s leftover rice that’s been sitting in the fridge, a quick rinse can loosen it up before adding to the pot.
- Is it better warm or cold?
That’s a tough one — both! Warm rice pudding is cozy and comforting (especially with a sprinkle of cinnamon on top), but chilled pudding has a creamy, custard-like texture that’s irresistible. Try it both ways and pick your favorite.
- Not a fan of raisins? Any swaps?
Totally fine — you do you! Swap raisins for dried cranberries, chopped dates, toasted nuts, or even a handful of chocolate chips. This pudding plays well with just about anything.
