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A cozy and creamy stovetop dessert that transforms leftover cooked white rice into a luscious pudding flavored with cinnamon, vanilla, and raisins. Perfect for a nostalgic warm treat served warm or chilled.

Ingredients

Scale
  • 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

Instructions

  1. Use cold, day-old cooked white rice (or chill freshly cooked rice before starting).
  2. Combine cooked rice, whole milk, and kosher salt in a small saucepan. Heat over medium-low, stirring occasionally, until it gently simmers and begins to thicken, about 10 minutes.
  3. While the rice simmers, whisk beaten egg, heavy cream, ground cinnamon, and nutmeg in a small bowl and set aside.
  4. Optionally soak golden and regular raisins in hot water or rum for 10 minutes, then drain.
  5. Stir granulated sugar into the thickened rice mixture.
  6. Temper the egg-cream mixture by slowly whisking in a few spoonfuls of hot rice mixture to warm it gently, then slowly drizzle this mixture into the rice pulp while stirring constantly to avoid scrambling.
  7. Fold in the drained golden and regular raisins gently.
  8. Continue cooking on low heat for 5–10 minutes, stirring frequently, until the pudding becomes creamy and coats the back of a spoon.
  9. Remove the pot from heat and stir in unsalted butter and vanilla extract.
  10. Let the pudding rest about 10 minutes, stirring occasionally, until it thickens, then serve warm.

Notes

Use cold, leftover or day-old rice for best texture; freshly cooked rice should be chilled before use., Tempering the egg and cream mixture prevents scrambling and ensures a silky custard texture., Pudding sets as it cools, so remove from heat when slightly loose to avoid pasty texture., Bloom raisins in hot water or rum to soften and plump them., Adjust cinnamon and nutmeg amounts to taste; skip or substitute raisins as desired., Pudding freezes well up to 2 months; thaw overnight in fridge and reheat gently with a splash of milk or cream., Double recipe proportions to serve larger groups.

Nutrition

Find it online: https://cookingcrumbs.com/rice-pudding-recipe-with-cooked-rice/