Grandma’s Rice Pudding with Cooked Rice

When you’ve got leftover rice and zero motivation, this turns it into something absolutely delicious!

When I was little, I remember my grandma making this rice pudding recipe every time our family came over for dinner.

Now, with my own children I want to make sure they get to taste this amazing and easy dessert.

It’s warm, creamy, and honestly tastes like dessert and breakfast all in one.

Anyway, here’s how I turn leftover rice into something delicious.

Ingredients For Rice Pudding

Here’s what you need to make some rice pudding:

• Cooked white rice – leftover is perfect (cold from the fridge works fine)
• Milk – whatever you’ve got, we usually use 2% but oat milk is actually really good in this
• Sugar – just enough to make it sweet but not too sweet
• Salt – a tiny pinch, don’t skip it
• Cinnamon – adds that cozy flavor, the youngest calls it “toast smell”
• Vanilla extract – makes the whole thing smell like cookies
• Egg – helps it thicken up and feel more like pudding, not just milky rice
• More milk – this part mixes with the egg (don’t worry, I’ll walk you through it)
• Raisins or chopped fruit – totally optional but the middle one likes golden raisins in hers sometimes

How to Make This Delicious Rice Pudding

Once you have your stuff together, here’s how to make it:

1. Dump the Rice, Milk, Sugar, Salt, and Cinnamon in a Pot

Just toss everything in (except the egg, vanilla, and that extra milk).

Stir it together and set it on medium heat.

Don’t crank it or it’ll scorch the bottom!

You’ll want to stir now and then while it warms up and thickens.

2. Let It Simmer Until It Looks Creamy

This part takes about 15–20 minutes, give or take depending on how cold your rice was.

It should start looking like pudding, not soup.

If you’re distracted from your oven, just give it a good stir when you come back.

3. Whisk the Egg and the Rest of the Milk

In a little bowl, beat the egg and that extra bit of milk together.

Just until it’s smooth, I use a fork, nothing fancy.

4. Slowly Stir the Egg Mixture Into the Hot Pot

Go slow here!

Pour a little bit at a time and keep stirring so you don’t end up with scrambled eggs in your pudding.

It only takes a couple minutes so keep that spoon moving.

5. Cook for a Few More Minutes

After the egg’s in, let it cook for another 5-ish minutes.

Keep stirring!

It should get thick and cozy looking.

6. Add the Vanilla and Anything Fun

Once you pull it off the heat, stir in the vanilla.

You can also toss in raisins or whatever dried fruit your kids will actually eat.

Sometimes I just leave it plain and add stuff to each bowl.

7. Serve It Warm With Cinnamon on Top

That’s it!

Ladle it into bowls, sprinkle a bit more cinnamon if you’re feeling fancy (ha), and serve.

We like it warm but it’s actually good cold too…if there’s any left.

More Tips for a Perfect Rice Pudding

Okay, so rice pudding isn’t exactly rocket science, but there are a few little things that can make it go from meh to so good, especially if you’re working with day-old rice and distracted by homework meltdowns while you stir.

• Use short or medium grain rice if you can. Jasmine works, but long grain stays kind of chewy
• If it’s too thick, just splash in more milk until it loosens up again
• Don’t skip the salt. It brings out the sweetness
• Stir more often near the end so it doesn’t stick or scorch (ask me how I know)
• Add vanilla after cooking so it doesn’t disappear on you
• Leftovers thicken in the fridge. Warm it up with a bit of milk to bring it back

But seriously, once you’ve made this once or twice, it’s one of those recipes you can really just eyeball.

Homemade Rice Pudding Recipe Using Cooked Rice

I hope you try this easy and classic rice pudding recipe with your family! I’m sure you’ll be making this every week!