Rice Pudding Recipe (with Cooked Rice)

Rice Pudding Recipe is that comforting stovetop dessert that gives new life to leftover rice. Imagine creamy milk steeped with warm cinnamon and plump golden raisins all coming together in just thirty minutes of cozy goodness. I whipped up a batch one chilly Tuesday evening when Maddie asked what we were doing with the taco night rice, and Lizzie was already grabbing spoons from the drawer. If you adore classic, creamy desserts, you’ll want to try our Pistachio Pudding next—it’s another quick and irresistible sweet everyone loves.

If you’ve got about a cup and a half of cooked white rice chilling in the fridge and can spare half an hour on your stovetop, you’re just minutes away from a warm, luscious rice pudding that’ll quickly become a family favorite.

• 🕐 Prep Time: 10 minutes
• 🍴 Cook Time: 20 minutes
• ⏳ Total Time: 30 minutes
• 🍽 Serving: Serves 4
• ⚡ Calories: Approximately 396kcal per serving
• 🍅 Flavor Profile: Creamy and sweet, with warm cinnamon, vanilla, and bursts of plump golden raisins
• ✋ Difficulty: Easy — similar to our fuss-free Easy Chocolate Mousse

This warm and inviting dessert takes yesterday’s cooked rice and turns it into a soothing treat everyone will adore. I made this on a crisp Tuesday night; Maddie was curious about the leftover taco rice, and Lizzie was eagerly pulling spoons from the drawer. Within thirty minutes, we had silky, cinnamon-kissed rice pudding ready to dig into.

The recipe uses simple ingredients: day-old cooked rice, creamy whole milk, a touch of sugar, and one tempered egg that gives the pudding that perfect custard-like finish. No oven needed. You just need a pot, a whisk, and a few pantry staples to create this pure comfort in a bowl.

• Total time: roughly 30 minutes from start to finish (10 minutes prep, about 20 minutes cooking).
• Key ingredients: 1½ cups of cooked white rice (leftover rice works perfectly), whole milk, heavy cream, an egg, golden and regular raisins, cinnamon, butter, and vanilla.
• Texture & flavor: a creamy, smooth custard with warm spices and soft raisins for little surprises in each spoonful.
• Skill level: very beginner-friendly. The main trick is tempering the egg so your pudding comes out silky, not scrambled.
• Serving ideas: enjoy it warm straight from the pot for a cozy night in or chill it for a polished dessert presentation. Pairs beautifully with other easy sweets like our Pistachio Pudding or classic Banana Pudding.

Keep reading for the full ingredient list, easy step-by-step directions, and tips that explain why using cooked, chilled rice and finishing the pudding off the heat make this rice pudding with cooked rice absolutely perfect every time.

Why Cooked Rice Works

Here’s the kitchen science behind the magic

• Starting with cooked rice slashes your cooking time. Most rice pudding recipes begin with raw rice and need about 40 minutes of simmering to soften. Using leftover cooked rice means the starch has already set, so your pudding thickens nicely in just 10 minutes.
• Day-old rice gives the best texture. When rice chills overnight, its starch firms up through retrogradation. This means the grains stay separate and tender instead of turning into mush when added to hot milk. You’ll get creamy custard dotted with soft grains, not porridge.
• Whole milk makes all the difference. Using 2% or skim milk can leave your pudding thin and watery. Whole milk’s richer fat coats each rice grain and blends beautifully with the tempered egg and cream for that classic diner-style silky finish.
• Tempering the egg and cream keeps it smooth. Whisk the beaten egg with cold heavy cream before slowly stirring into your hot rice mixture. The cream cools the eggs just enough to stop scrambling, giving you perfectly smooth custard.
• Two types of raisins add texture and sweetness. Golden raisins bring delicate softness and brightness while regular raisins add chewiness and depth. Together, they create a more interesting, layered flavor in every bite.
• Butter and vanilla go in off the heat. Adding these flavors last preserves their fragrant aromas and enriches the pudding without changing its texture.
• Take the pudding off the heat early. It will seem a little loose when you remove it from the stove — that’s exactly right. The pudding continues to thicken as it cools thanks to the starches and eggs setting up. If you wait until it looks done on the stove, it will end up stiff and pasty. Take it off just a bit early, stir in butter and vanilla, then let it rest for ten minutes.

• Transform leftover cooked rice into a warm, comforting dessert ready in just 30 minutes.
• Rely on one pot and pantry staples — no fancy equipment required.
• A classic, nostalgic treat just like grandma used to make. Perfect alongside our Chocolate Poke Cake for a cozy dessert lineup.
• This recipe deserves a permanent spot in your dessert rotation, right next to our beloved Banana Pudding.

Ingredients You’ll Need

• 1 ½ cup cooked white rice
• 1 cup whole milk
• ¼ teaspoon kosher salt
• 1 egg, beaten
• ½ cup heavy cream
• ¼ teaspoon ground cinnamon
• pinch ground nutmeg
• ⅓ cup granulated sugar
• ⅓ cup golden raisins
• ⅓ cup regular raisins
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract

How to Make the Pudding

1. Combine cooked rice, whole milk, and kosher salt in a small saucepan over medium-low heat; stir occasionally and simmer until it thickens slightly (about 10 minutes).
2. In a small bowl, whisk the beaten egg with heavy cream, ground cinnamon, and a pinch of nutmeg; set aside.
3. Stir granulated sugar into the rice mixture.
4. Temper the egg-cream by whisking a few spoonfuls of the warm rice mixture (or milk) into the egg-cream to raise its temperature.
5. Slowly stream the tempered egg-cream into the rice pot while stirring constantly to prevent scrambling.
6. Stir in the golden and regular raisins.

7. Simmer, stirring occasionally, for 5–10 minutes until the pudding is creamy and thickened.
8. Remove the pan from the heat and stir in the unsalted butter and vanilla until melted and combined.
9. Let the pudding rest off the heat for about 10 minutes, stirring occasionally to allow it to thicken.

Tips for Creamy, Smooth Pudding

• Use day-old rice that’s fully chilled. Leftover cold rice holds its grain shape better while cooking, giving you a pudding with nice texture instead of mush. Rice straight from the cooker works too but results in a softer pudding.
• Temper your egg cream mixture like a pro. Before adding the eggs to the hot rice, add a few spoonfuls of the warm milk into the egg bowl while whisking. This gets the eggs closer in temperature and stops scrambling.
• Keep stirring constantly once you add the egg mixture. Whether you use a whisk or spoon, keep things moving to avoid lumps and get that smooth, creamy custard texture.
• Remember: pudding thickens as it cools. Take it off the heat when it’s still just a hair looser than you want. The rest will happen while it rests, just like our Pistachio Pudding.
• Soak your raisins to keep them tender. Soak golden and regular raisins in warm water or a splash of rum for 10 minutes while you cook to help them plump up and stay soft in the pudding.
• Serve with cinnamon sticks for extra charm. Poke a cinnamon stick in each bowl so everyone can sprinkle in a little extra cinnamon while eating—it’s prettier and more fun than powdered cinnamon on top.
• For thicker pudding, simmer longer. Let the pudding go for 5 extra minutes on low heat to get a richer, custard-like texture.
• Turn it into a full dessert spread. Pair this rice pudding with our banana pudding pie or Easy Tiramisu Recipe for a crowd-pleasing lineup.

Rice pudding with cooked rice is pretty forgiving—you can serve it warm, at room temperature, or chilled. For a cozy night, scoop it warm with an extra dusting of cinnamon. Or chill it in the fridge then pour into fancy glasses for guests alongside our Chocolate Poke Cake.

Looking for a holiday spin? Add a spoonful of tart cranberry sauce or a dollop of Apple and Blackberry Crumble on top for a festive finish. Top with crushed pecans, toasted coconut, or a drizzle of honey for even more flavor. If you love this pudding, you’ll want to try our rich Eggnog Pudding next for the holidays.

Leftovers store beautifully in the fridge and make a quick snack the next day. The kids often gobble it cold, straight from the container—no reheating necessary! For a pudding party tray, add in our Layered Lemon Blueberry Trifle for extra creamy fun.

Mix-Ins and Substitutions

• Try brown rice or jasmine rice for a flavor twist—brown rice brings a chewy texture while jasmine rice stays soft and adds a lovely floral note.
• Swap in coconut milk if you want a dairy-free or tropical vibe. Full-fat canned coconut milk makes it rich and creamy with a subtle sweetness.
• Make chocolate rice pudding by mixing in 2 tablespoons of unsweetened cocoa powder along with the sugar. Perfect with our Chocotorta Cookie Cake.
• Add citrus zest like orange or lemon at the end for a bright zing that cuts through the richness.
• Skip raisins for picky eaters. The pudding is great just with cinnamon and vanilla, or try chopped dates or dried apricots for chewiness.
• Make it boozy by stirring in a tablespoon of dark rum or bourbon at the end—a grown-up upgrade like our Easy Tiramisu.
• Feeling adventurous? Our tropical cheesecake salad is another sweet option to try!

How to Store and Reheat

Store your rice pudding with cooked rice in an airtight container in the fridge for up to 4 days. Make sure it cools to near room temperature (no more than 2 hours) before sealing, to keep it safe and preserve texture.

To reheat:

• Stovetop: Warm gently over low heat with a splash of milk, stirring frequently, for 5 to 10 minutes until creamy and heated through.
• Microwave: Heat in short 30–45 second bursts in a microwave-safe bowl, stirring in between, adding a splash of milk if it thickened too much.

You can freeze rice pudding for up to 2 months in airtight, freezer-safe containers. Leave a little space at the top for expansion. Thaw overnight in the fridge and reheat gently, adding milk as needed to bring back creaminess.

Make-ahead tip: Prepare the pudding a day or two in advance. Chill if serving cold, or warm gently before serving. If it thickens too much in the fridge, stir in a splash of milk while reheating. For freezing or reheating small portions, divide into individual containers.

Common Questions Answered

Can I make rice pudding with cooked leftover rice?

Absolutely! This recipe is designed to use leftover cooked rice. Day-old white rice works best because it holds its shape and adds creaminess to the pudding. Leftover takeout rice is perfect too.

How should I store rice pudding?

Store your rice pudding with cooked rice in the fridge in an airtight container for up to 4 days. It thickens as it chills, so loosen with a splash of milk when reheating, whether on the stove or microwave.

Is freezing rice pudding an option?

Yes! Freeze it in airtight containers for up to 2 months. Thaw overnight in the fridge and warm gently on the stovetop with a bit of milk to restore creaminess.

Why is my rice pudding too thin?

If your pudding seems runny, simmer it for a few more minutes until it coats the back of a spoon. Remember to take it off the heat just before it’s fully thickened—the pudding will continue to thicken while it cools.

Can I make this rice pudding dairy-free?

Definitely! This recipe works well with coconut, oat, or almond milk instead of dairy. For the richest dairy-free version, use full-fat canned coconut milk and swap butter for a tablespoon of coconut oil at the end.

What’s the best rice for rice pudding with cooked rice?

Short or medium grain white rice is ideal because it’s starchier and creamier. Long grain rice works, but it’s less creamy. Brown rice gives a nuttier, chewier texture. Jasmine rice stays soft and adds a lovely floral note.

Is this recipe beginner-friendly?

Totally! No baking or special equipment needed. The only tricky step is adding the egg mixture without scrambling it. Here’s a tip: whisk a few spoonfuls of warm milk into the eggs before adding them to the pot, and keep stirring constantly. The pudding is done when it coats your spoon thickly and creamy.

What makes a great rice pudding with cooked rice?

Three key things: first, use cold leftover rice so the grains stay separate and tender; second, temper your egg mixture properly for that silky custard texture; and third, pull the pudding off the heat while it’s still slightly too loose—it thickens beautifully as it cools. Cook it too long and it gets pasty.