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Rice Pudding with Cooked Rice

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Ingredients

  • 2 cups cooked white rice cold or leftover is fine
  • 2 cups milk any kind
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon plus more for topping
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup milk separate from the first amount
  • Optional: raisins or chopped fruit

Instructions

  • In a medium saucepan, combine the cooked rice, 2 cups of milk, sugar, salt, and cinnamon.
  • Cook over medium heat, stirring often, until the mixture thickens—about 15–20 minutes.
  • In a small bowl, whisk the egg with the remaining 1/2 cup milk.
  • Slowly stir the egg mixture into the pot. Keep stirring so the egg doesn’t scramble.
  • Cook for another 5 minutes, stirring constantly, until creamy.
  • Remove from heat and stir in the vanilla. Add raisins or fruit if using.
  • Serve warm with a little sprinkle of cinnamon on top.