Rice Pudding Recipe (with Cooked Rice)

Rice Pudding Recipe is the ultimate cozy stovetop dessert that magically transforms leftover rice into a creamy, dreamy treat everyone will scramble for. Picture warm milk, fragrant cinnamon, and plump golden raisins all simmered together for about thirty minutes to create pure comfort in a bowl. I whipped up a batch one chilly Tuesday night when Maddie asked what we’d do with the rice from taco night, and Lizzie was already ready with spoons in hand. If you adore classic, creamy desserts, you’ll also want to check out our Pistachio Pudding for another quick, kid-approved sweet bite.

If you have about a cup and a half of leftover white rice tucked in your fridge and can spare half an hour, you’re just minutes away from a warm, luscious rice pudding with cooked rice, ready to serve before anyone even thinks about dessert time.

• 🕐 Prep Time: 10 minutes
• 🍴 Cook Time: 20 minutes
• ⏳ Total Time: 30 minutes
• 🍽 Serving: 4 servings
• ⚡ Calories: 396kcal
• 🍅 Flavor Profile: Creamy and sweet with warm cinnamon, vanilla, plus plump golden raisins for a comforting cozy dessert
• ✋ Difficulty: Easy, just like our beloved Easy Chocolate Mousse

This rice pudding with cooked rice is a perfect example of making the most of what you already have in the fridge. That day-old rice turns into a dreamy, warm dessert filled with cinnamon and vanilla notes and dotted with juicy raisins. It’s a one-pot wonder you can whip up in around thirty minutes, bringing back those nostalgic vibes—like something Grandma would serve on a chilly evening to warm everyone’s hearts.

Keep reading to find my simple, foolproof method using leftover cooked rice, whole milk with just a splash of cream, a whisked egg for that luscious custard finish, and pantry spices you probably already have. After the recipe card, I’ve added step-by-step photos, handy tips (including how to temper the egg and why you want to pull the pot off the heat just a bit early), flavor swaps, and storage advice so you can enjoy this cozy treat again and again without fuss.

• What it is: A silky, creamy rice pudding made from leftover cooked rice.
• Time: About 30 minutes total (10 min prep, 20 min cooking).
• Yield: About 4 generous servings — super easy to double if you have a crowd.
• Why you’ll love it: One-pot simplicity, pantry staples, beginner-friendly, and packed with nostalgic cozy flavors.

Why You’ll Love This Version

Here’s why this easy rice pudding with cooked rice comes together perfectly — no guesswork, just comfort on the stove:

• Cooked rice halves the cooking time. Many rice pudding recipes start with raw grains and simmer for 40 minutes or more. Using leftover rice means starch has already gelatinized, so in just 10 minutes the pudding thickens beautifully, making weeknight dessert a breeze.
• Day-old rice gives you the best texture. When rice chills overnight, starch retrogrades and firms up. This helps the grains stay separate and tender in your pudding instead of turning into a mushy paste. It’s the secret to that perfect rice pudding with cooked rice bite.
• Whole milk creates rich creaminess. I don’t recommend skim or 2% here — whole milk fat coats the rice perfectly and blends with egg and cream for that classic silky pudding that reminds you of classic diner desserts. Need a dairy-free alternative? Try our Almond Milk Rice Pudding.
• Tempering the egg with cream keeps it smooth. Mixing beaten egg with cold heavy cream before adding it to the hot pot prevents scrambling. The cream acts like a gentle temperature buffer for a creamy custard finish, no lumps!
• Two kinds of raisins add delightful texture. Golden raisins are softer and subtly sweet, while regular raisins add a bit of chew and deeper flavor. Using both lets each spoonful surprise your palate.
• Butter and vanilla go in off the heat. Adding these final touches after cooking preserves that fragrant vanilla and gently melts butter into the pudding, enriching it without breaking texture.
• Pull the pot off heat when the pudding is just slightly loose. It looks too thin at first, but don’t worry! The pudding sets as it cools thanks to the rice starch and egg proteins. If you wait until it looks thick on the stove, it’ll be pasty later. One quick stir with butter and vanilla, a 10-minute rest, and you’re golden.

• Transforms leftover cooked rice into a warm, rich dessert in just half an hour.
• One pot, simple, no-fuss pantry ingredients like cinnamon, vanilla, and raisins that build layers of cozy flavor.
• Just like Grandma’s classic comforting dessert — see our Old Fashioned Rice Pudding for an even more nostalgic take — perfect alongside our Chocolate Poke Cake for that nostalgic dessert spread.
• A new family favorite to rotate with our Banana Pudding dessert.

Ingredients for Creamy Rice Pudding

• 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 raisins
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract

Stovetop Directions

1. Use cold, day-old cooked rice (or chill freshly cooked rice before starting).
2. Combine cooked rice, whole milk, and kosher salt in a small saucepan and heat over medium-low, stirring occasionally, until it gently simmers and begins to thicken (about 10 minutes).
3. While the rice simmers, whisk the beaten egg, heavy cream, ground cinnamon, and nutmeg in a small bowl and set aside.
4. If desired, soak golden and regular raisins in hot water or rum for 10 minutes, then drain.
5. Stir the granulated sugar into the thickened rice.
6. Temper the egg‑cream mixture by whisking in a few spoonfuls of hot milk from the pot, then slowly drizzle the egg‑cream into the rice while stirring constantly to avoid scrambling.
7. Fold in the drained golden and regular raisins.

8. Continue cooking on low, stirring frequently, about 5–10 minutes, until the pudding is creamy and coats the back of a spoon.

9. Remove the pot from heat and stir in the unsalted butter and vanilla extract.
10. Let the pudding rest about 10 minutes, stirring occasionally, until it thickens, then serve warm.

Pro Tips for Best Texture

• Always use cold, leftover rice. Day-old rice from the fridge holds its texture better in the pudding. Fresh hot rice can turn softer, so chilling it first gives you that nice tender-but-distinct grain.
• Temper your egg & cream mixture. Slowly add a spoonful or two of warm milk from the pot into your beaten egg and cream while whisking. This raises the temperature gently to avoid scrambled egg chunks when you pour it back in.
• Keep stirring while adding the egg mixture. Constant gentle stirring helps the pudding thicken evenly and stay silky.
• The pudding sets as it cools. Take it off the heat when it’s still a little loose — it will thicken while resting. This is the magic behind that perfect texture.
• Bloom your raisins for softness. Soak raisins in hot water or rum for 10 minutes before adding to the pudding. They’ll plump up nicely and stay tender.
• Serve with cinnamon sticks for a pretty touch. Placing one in each bowl makes for a lovely garnish and lets everyone stir in extra cinnamon as they eat.
• If you prefer thicker pudding, simmer longer. Five extra minutes of slow simmer will give you a custard-like texture some folks love — similar to this Custard Peach Pie.
• Pair it with other cozy desserts. Our Banana Pudding or Chocolate Poke Cake make a perfect dessert spread alongside this one.

Rice pudding with cooked rice is really versatile — serve it warm right out of the pot for a comforting winter treat, or chill it and dish it up in glass cups for an elegant dessert table. It’s great beside recipes like Easy Tiramisu or Chocolate Poke Cake if you want a full dessert lineup.

To make it festive, top with cranberry sauce or our Apple and Blackberry Crumble for a luscious fruit-pudding match-up. Warm spiced fruit is especially good—try these Easy Baked Nectarines with Cinnamon Honey Sauce. You can also add a sprinkle of crushed pecans, toasted coconut, or a drizzle of honey for different flavor twists. If you’re hooked on this pudding, give our holiday-favorite Eggnog Pudding a try next!

Leftover rice pudding keeps beautifully in the fridge for snacking the next day. My kids love eating it cold straight from the container with a spoon — no reheating needed! Round out a dessert party with this and our Layered Lemon Blueberry Trifle for a fun creamy pudding fest.

Rice Pudding Recipe FAQs

Can I make Rice Pudding Recipe using leftover rice?

Yes! This rice pudding recipe is actually designed to shine with leftover rice. Day-old white rice from the fridge makes for a wonderfully creamy texture that’s hard to beat. Leftover takeout rice works just as well — a perfect no-waste dinner-to-dessert shortcut.

How do I store Rice Pudding Recipe?

Keep it in an airtight container in your fridge for up to 4 days. The pudding thickens as it cools, so when reheating, just loosen it up with a splash of milk stirred in on the stove or in the microwave.

Can I freeze Rice Pudding Recipe?

Yes! Freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight, then warm gently on the stovetop with a bit of milk to restore the creamy texture. There may be a slight texture change, but stirring in a little cream or butter helps smooth it out beautifully.

Why is my Rice Pudding Recipe too thin?

If your pudding feels too runny, keep simmering it on low for a few more minutes until it coats the back of your spoon. And remember: it thickens more as it cools, so it’s okay to pull it off the heat just before it looks perfect.

Can I make Rice Pudding Recipe dairy free?

Absolutely! Full fat canned coconut milk is my favorite dairy-free swap. It creates a rich, creamy pudding with a subtle tropical flavor. Just swap the butter for a little coconut oil, and add vanilla at the end for the best results. Oat and almond milk work too but will be a bit thinner.

What kind of rice is best for Rice Pudding Recipe?

Short or medium grain white rice is ideal because of its higher starch content that makes pudding creamy. Long grain works fine too, while brown rice offers a chewier texture, and jasmine rice adds a floral note. Just adjust your cook time slightly for different rice types.

Is this recipe easy enough for beginners?

Definitely! No baking or complicated tools needed. The only slightly tricky step is adding the egg without scrambling it. My tip: warm the egg gently by whisking in a couple spoonfuls of hot milk before combining it with the rice. Keep stirring, and you’ll get perfect pudding every time. You’ll know it’s done when it thickly coats the back of your spoon.

What makes a good rice pudding with cooked rice?

Three key things: first, always use cold leftover rice since the starch crystals help the grains hold their shape. Second, carefully temper the egg for that silky custard texture. Third, pull the pudding off the heat while it’s still a little loose — it will thicken as it cools. Cooking it until it looks fully thick on the stove usually leads to overdone, pasty pudding.

Notes

1. Any cooked rice will do, but plain white rice gives the classic creaminess. Avoid flavored or seasoned rice here.
2. This pudding freezes well—see storage tips above.
3. Double the ingredients if you want leftovers or are feeding more people.
4. If your pudding seems too thin, cook it a bit longer following the instructions above to thicken.
5. Not a fan of raisins? Feel free to skip them or use just one kind.
6. Adjust cinnamon and nutmeg amounts to suit your tastes; more spice equals more warmth.

Nutrition

Calories: 396kcal | Carbohydrates: 56g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 331mg | Fiber: 2g | Sugar: 27g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg

Course Dessert

Cuisine American

Simple Swaps & Flavor Ideas

• Try brown rice or jasmine rice as a swap for a nuttier texture or a soft floral twist. Brown rice is chewier, jasmine is delicate and fragrant.
• Swap whole milk for coconut milk to make a dairy-free pudding with a tropical vibe. Full-fat canned coconut milk adds rich creaminess and a hint of sweetness. Prefer a set-it-and-forget-it method? Try our slow cooker rice pudding.
• Make it chocolatey by whisking in 2 tablespoons unsweetened cocoa powder with the sugar. It’s a lovely twist and goes great with our Chocotorta Cookie Cake.
• Add citrus zest like lemon or orange for a fresh brightness that cuts the richness nicely.
• Leave out raisins if the kids are picky. The pudding still shines with just cinnamon and vanilla, or swap in chopped dried apricots or dates for different sweetness and chew.
• For grown-up flair, stir in dark rum or bourbon at the end. This adds a boozy depth that’s like the adult cousin of our Easy Tiramisu.
• Looking for more dessert ideas? Our tropical cheesecake salad is a refreshing and easy option with some similar flavors. Craving a cozier, custardy bake? Try our creamy condensed milk baked rice pudding.

Storing and Reheating Tips

Store any leftover rice pudding in an airtight container in the fridge for up to 4 days. Don’t leave it out longer than 2 hours to keep it safe and fresh.

To reheat on the stove, warm the pudding gently over low heat, stirring often. Add a splash of milk or cream as it heats to loosen the texture and bring back that creamy richness.

In the microwave, heat single servings in a microwave-safe bowl, covered loosely, in 20–30 second bursts. Stir between intervals, adding a splash of milk if it starts to dry out.

Freeze leftovers by dividing into airtight containers or freezer bags for up to 2 months. Freeze flat for quicker thawing or portion sizes. Thaw overnight in the fridge, then reheat on the stove with a splash of milk. Expect a slight difference in texture, but adding a little cream or butter helps smooth it out.

For make-ahead convenience, prepare the pudding fully, cool it, then chill until ready to serve. Raisins can be soaked (or bloomed) in hot water or a little rum while cooking, adding them just before eating for plumpness. Freezing single servings makes for easy grab-and-go desserts too. For a lighter make-ahead option, try our low calorie rice pudding.

Answers to Common Questions

Can I use freshly cooked rice instead of day-old rice? Fresh rice works, but day-old cold rice gives the best texture because the grains stay firmer and separate better. If you use fresh rice, expect a softer pudding and watch your cooking time carefully.

Can I skip the egg? Yes, but the texture will be less custard-like and a bit looser. To thicken without egg, simmer longer or stir in a teaspoon of cornstarch mixed with cold milk near the end until thickened. Prefer an egg-free dessert? Try our Eggless Vanilla Cake Recipe.

How do I prevent scrambling the egg? Temper the egg by adding a few spoonfuls of warm milk from your cooking pot into the egg bowl as you whisk. Then slowly stream the warmed egg mix back into the pot while stirring constantly over low heat.

Why is my pudding too thin or too thick? If thin, simmer longer until it coats your spoon. Remember it thickens more off heat. If too thick, stir in a bit of milk and warm it gently to loosen.

Should I bloom the raisins? It’s optional but recommended. Soaking raisins in hot water, warm milk, or rum for about 10 minutes makes them plump and soft rather than chewy.

Can I make this recipe dairy-free? Yes, canned full-fat coconut milk is best for creamy dairy-free pudding. Oat or almond milk works but will be thinner. If using coconut milk, swap butter for coconut oil and add vanilla at the end.

What rice is best? Short or medium grain white rice makes the creamiest pudding due to higher starch content. Long grain or jasmine rice will work but texture differs. Brown rice is chewier and nuttier.

Can I double the recipe or freeze leftovers? Absolutely. Double up and cook in a larger pot. Leftovers freeze well up to 2 months— thaw in the fridge overnight and reheat with a splash of milk for best results.