Leftover Rice Pudding Recipe

By Jolinda Hackett

Updated 11/18/18

The Spruce
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: about 4 servings
Nutritional Guidelines (per serving)
380 Calories
7g Fat
68g Carbs
11g Protein
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Nutrition Facts
Servings: about 4 servings
Amount per serving
Calories 380
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 16%
Cholesterol 116mg 39%
Sodium 97mg 4%
Total Carbohydrate 68g 25%
Dietary Fiber 2g 7%
Protein 11g
Calcium 168mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've got lots of pre-cooked leftover rice and want to make rice pudding, try this easy leftover rice pudding recipe baked in the oven and made with milk, rice, eggs, sugar, and vanilla - and that's just about it! This is a decadent and creamy rice pudding recipe that you can serve either as a sweet breakfast or for dessert, and it is very easy to prepare: Just mix and heat everything together stove top, then stick it in the oven for about twenty minutes or so. Rice pudding is a great way to use up all your already cooked leftover rice.

This rice pudding recipe, made from leftover cooked rice is vegetarian and gluten-free. Because this recipe calls for both eggs and milk, however, it is not vegan. If you need it to be dairy-free, however, you can always swap out the milk for any non-dairy milk substitute, such as soy milk, almond milk or even coconut milk.

Ingredients

  • 2 cups milk
  • 1 cup leftover pre-cooked rice
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 teaspoon cinnamon (or to taste)
  • 1/3 cup raisins

Steps to Make It

  1. Gather the ingredients.

  2. First, pre-heat the oven to 350 F.

  3. In a medium saucepan, heat the milk and rice, stirring together frequently so that the milk doesn't burn. Bring the mixture to a slow simmer.

    Milk and rice for pudding.
     The Spruce

  4. In a separate large bowl, combine the eggs, sugar, and vanilla.

    Rice pudding mixture.
     The Spruce

  5. Add this egg mixture to the hot milk and rice and allow to cook for just a few minutes, stirring occasionally.

    Cooking rice pudding.
     The Spruce

  6. Stir in the cinnamon and raisins, stirring just to combine well. 

    Adding fruit to rice pudding.
     The Spruce

  7. Finally, pour the rice pudding mixture into a casserole or baking dish and bake in the preheated oven for 20 minutes.

    Rice pudding in baking dish.
     The Spruce

  8. Allow your rice pudding to cool slightly before serving.

    Homemade rice pudding.
     The Spruce

  9. Enjoy!

Tip

  • Though rice pudding is usually prepared with leftover cooked white rice, you can use any rice you'd like or happen to have leftover (brown rice, or basmati rice, for example). However, note that wild rice is not actually rice, and shouldn't be used to prepare rice pudding as it won't cook up in the same way. 

Recipe Variations

  • If you'd like, you can always sprinkle the top with a little bit extra cinnamon, brown sugar, nutmeg or even a touch of cocoa powder or pumpkin pie spice blend. Other spices which might be interesting?
  • A touch of rose water syrup, some fresh cardamom pods for an Indian-style "kheer," or a touch of fresh lemon zest. Yum!