Rice Pudding with Leftover Rice

Name: Rice Pudding with Leftover Rice
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups cooked long grain rice; 2 cups whole milk; 3 tablespoons plus 1 teaspoon sugar; 1/8 teaspoon salt; 1 teaspoon vanilla extract; Optional: Whipped cream, cinnamon and dried cranberries

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

Delicious rice pudding with leftover rice turns yesterday's unfinished food into today's dessert. It's super easy to make, with ingredients you likely have on hand.

Ingredients

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: Whipped cream, cinnamon and dried cranberries

Directions

In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Nutrition Facts

2/3 cup: 221 calories, 4g fat (2g saturated fat), 12mg cholesterol, 127mg sodium, 39g carbohydrate (17g sugars, 0 fiber), 6g protein.

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. —Laura German, North Brookfield, Massachusetts

Recipe Creator