Creamy Rice Pudding Delight (Print Version)

A smooth and comforting creamy sweet dessert featuring leftover rice and cinnamon.

# What You’ll Need:

→ Base

01 - 2 cups cooked leftover white or jasmine rice
02 - 2 cups whole milk
03 - 1/3 cup granulated sugar

→ Flavorings

04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon vanilla extract (optional)

→ Finish

06 - Pinch of salt
07 - 1 tablespoon unsalted butter (optional)
08 - Ground cinnamon, for garnish

# How to Make It:

01 - In a medium saucepan, combine cooked rice, whole milk, granulated sugar, and ground cinnamon.
02 - Place saucepan over medium heat and stir frequently until the mixture reaches a gentle simmer.
03 - Reduce heat to low and cook uncovered, stirring often, for 15 to 20 minutes until thickened to desired consistency.
04 - Stir in vanilla extract, salt, and unsalted butter, if using, during the last two minutes of cooking.
05 - Remove from heat and let pudding cool slightly; it will continue to thicken as it cools.
06 - Serve warm or chilled, garnished with additional ground cinnamon.

# Additional Tips::

01 -
  • Uses up leftover rice for minimal food waste
  • Simple, easy, and ready in less than 30 minutes
02 -
  • You can make this pudding with any cooked rice, but jasmine or white rice gives the creamiest texture.
  • Pudding thickens further as it cools, so adjust cooking time for your preferred consistency.
03 -
  • For extra creaminess, substitute half the milk with half-and-half or evaporated milk.
  • Add raisins or dried fruit in the last few minutes for a classic twist.
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