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Rice Pudding With Cooked Rice (Leftover Rice Pudding)

Last Updated on November 27, 2023

Rice pudding with cooked rice (leftover rice pudding) is a timeless comfort food that has won dessert lovers’ hearts across generations.

By using leftover rice in this creamy rice pudding recipe that only requires a few ingredients, you won’t have to let your leftover rice go to waste. 

leftover rice pudding

Instead, you can turn it into a delicious dessert. It’s my favorite way to use yesterday’s dinner for something sweet today.

In this blog post, we’ll guide you through an easy-to-follow recipe to make old-fashioned rice pudding with cooked rice and explore different variations to cater to every palate.

Rice Pudding With Cooked Rice (Leftover Rice)

Cooked white rice serves as the foundation of this delectable dessert, making it a fantastic way to repurpose leftovers while satisfying your sweet tooth.

It is essential to use cooked rice in this recipe, since the rice has already cooked, allowing for a shortened cooking time when incorporating other ingredients.

rice pudding recipe with cooked rice

The result? A warm, thick, and creamy flavored rice dessert that can be dressed up or down depending on personal preference or occasion.

Let’s look at what you’ll need to make this rice pudding.

Easy Rice Pudding Recipe (Full Recipe Card Down below

Ingredients for this super easy recipe:

ingredient list
  • 2 cups /280g cooked white rice* – White rice showcases versatility and simplicity at its finest (I used long grain rice, basmati or jasmine both ok). This humble ingredient is transformed into a luscious treat.
  • 2 cups /470ml coconut milk, full fat – when using coconut milk is to make sure it doesn’t boil over or scorch at the bottom of your saucepan. Keep stirring occasionally throughout the cooking process to distribute heat evenly and avoid any burnt bits. If you don’t like coconut milk, you can use almond milk.
  • 1/3 cup /67g organic white sugar – or you can add naturally sweetener such as maple syrup or Demerara syrup at the end.
  • 1 tsp /5ml vanilla extract – Vanilla extract is an essential ingredient for any good rice pudding recipe. It adds a sweet and aromatic flavor that complements the creamy texture of the dish perfectly. Always choose high-quality ones.
  • ½ tsp /1g ground cinnamon or cinnamon sugar -Cinnamon is a key ingredient in rice pudding and can elevate the dish to another level with its warm and fragrant flavor. 
  • ¼ tsp /2g coarse salt
  • 1 large /380g mango, peeled and sliced (optional)

How To Make Rice Pudding With Cooked Rice

step-by step guide
  • 1. In a heavy-bottomed medium saucepan, bring coconut milk, sugar, and salt to just hot over medium-low heat over the stovetop. Whisking constantly occasionally to make sure coconut milk doesn’t burn.
  • 2. Add the rice. Continue cooking, stirring constantly for 10-12 minutes, regularly clearing the bottom of the pot, until thick and liquid is mostly absorbed.
  • 3. Remove from heat and add vanilla extract into the pudding, also ground cinnamon.
  • 4. Allow the rice pudding mixture to sit for 15 to 20 minutes uncovered for the rest of the liquid to absorb.
step by step
  • 5. Peel and thinly slice the mango. Serve warm with sliced mango on top. Sprinkle on more cinnamon as desired. Can be stored for up to 3 days in a covered container in the fridge. Store mango separate from pudding. Reheat in the microwave in 30-second intervals, stirring well in between (It can be served both hot or cold). 

Notes:

  • If you are using freshly cooked rice (ie sitting in the fridge for less than 12 hours), use 1 ¾ cups/410ml coconut milk.
  • If you’re using leftover cooked rice, make sure it’s not more than two days old and has been stored. 
  • For a creamier pudding, substitute some of the coconut milk with coconut cream. You can also add raisins or other toppings to your liking. Enjoy!

Variations Of Rice Pudding

One of the best ways to enhance the flavor of your rice pudding is by adding additional flavors. Experiment with different ingredients and find the perfect combination for your taste. Here are some flavor combination ideas to try:

rice pudding recipe with leftover rice
  • Almond and agave: Adding almond extract and agave syrup will give your rice pudding a nutty and sweet flavor.
  • Lemon and blueberry: Use fresh blueberries and lemon zest to brighten up your rice pudding with a tangy and fruity flavor.
  • Golden Raisins: Add some raisins to your rice pudding for a fruity twist.
  • Chocolate and hazelnut: Mix in cocoa powder and hazelnuts for a rich and decadent dessert.

Tips And Tricks

To ensure your rice pudding comes out perfectly every time, be sure to avoid common mistakes and get creative with variations like chocolate or coconut.

recipes for rice pudding using cooked rice

Common Mistakes To Avoid

There are a few common mistakes to avoid. Firstly, don’t overcook the pudding as it can become too thick and stodgy.

Another mistake is not adding enough liquid. It’s important to remember that cooked rice will absorb more moisture when heated, so ensure that you have enough liquid added.

By avoiding these common pitfalls and following our simple steps above for classic rice pudding, you’ll be able to create a delicious dessert that’s comforting and flavorful every time.

Creative Variations To Try

The beauty of rice pudding is that it can be easily adapted to suit your tastes and preferences. For a chocolatey twist, try adding cocoa powder or melted dark chocolate into the mix before cooking.

Don’t be afraid to experiment with different spices too – nutmeg adds warmth while cardamom gives an exotic flair.

Serving and Storing Your Rice Pudding

Once you have made rice pudding and served it, you need to take care of leftover rice pudding to prevent it from spoilage. Here are some helpful tips for storing rice pudding properly:

  • Refrigeration: Store leftover rice pudding in an airtight container, and place it in the refrigerator within two hours after cooking to avoid the growth of bacteria. It can last for up to 3-4 days in the fridge.
  • Freezing: You can extend the shelf life of your rice pudding by freezing it. Divide the pudding into single-serving portions, place them in a freezer-safe container, and store them in the freezer for up to 1 month.

By following these tips, you can keep your rice pudding safe for consumption and enjoy it for a more extended period.

Reheating Your Rice Pudding with Microwave

Following these simple steps if you want to reheat your rice pudding without compromising its taste and texture.

rice pudding using cooked rice
  1. Place your leftover rice pudding in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap to seal in the moisture.
  2. Microwave the dish on medium heat for 30 seconds first, then stir the pudding to ensure the heat is distributed evenly.
  3. Press for another 30 seconds on medium heat, then stir to make sure no rice sticks to the bottom.
  4. Repeat the above step for 2 to 3 minutes until the pudding has reached the desired temperature.

Alternatively, you can do it in a saucepan over low heat, add a bit of coconut milk, and stir frequently to avoid burning.

Serving Suggestions

For an elegant presentation, consider serving the rice pudding in small serving dishes sprinkled with extra cinnamon and garnished with fresh berries like strawberries or raspberries.

If you’re feeling adventurous, try pairing rice pudding with other flavors like rich chocolate sauce or tangy fruit compote.

rice pudding with already cooked rice

Rice pudding is a classic dessert that many people enjoy, and it’s easy to make with leftover cooked rice. With just a few simple ingredients and some basic cooking skills, you can whip up a comforting, creamy bowl of rice pudding in no time.

Don’t be afraid to experiment with different variations – adding chocolate, dried fruits, or peaches can take your rice pudding game to the next level! Be sure to follow the step-by-step instructions and avoid common mistakes for the best results.

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Frequently Asked Questions

Have some lingering questions about making rice pudding? Check out our FAQs for tips on storing leftovers, using different types of rice, and reheating this delicious dessert.

Q: HOW LONG CAN YOU STORE LEFTOVER RICE PUDDING?


Leftover rice pudding can last for up to 3-4 days when stored properly in an airtight container in the refrigerator. Up to one month in the freezer.

Q: CAN YOU HEAT UP RICE PUDDING AGAIN?


Yes, you can definitely heat up rice pudding again! It’s a great way to enjoy leftovers or if you just want to have it warm again. To reheat rice pudding, simply place it in a microwave-safe bowl and heat for 30-second intervals until heated through, stirring occasionally.

Keep in mind that when reheating rice pudding, the texture may become slightly thicker than before. If this happens and you prefer a creamier consistency, add a splash of coconut milk or cream while reheating.

Q: CAN YOU USE BROWN RICE FOR THIS RECIPE?


Yes, you can use brown rice to make rice pudding. Simply substitute cooked brown rice for the white rice in the recipe and adjust the cooking time as necessary.

Using brown rice adds a nuttier flavor and increases the nutritional value of your dessert since it retains its bran layer, which is rich in fiber and antioxidants. Just keep in mind that because of its chewier texture, the resulting pudding may not be as smooth and creamy as with white or arborio (risotto) style rice.

More Vegan Dessert recipes

leftover rice pudding

Rice Pudding with Cooked Rice

Our Rice Pudding with Cooked Rice is a delicious, creamy dessert made with just a few simple ingredients.
5 from 11 votes
Print Rate
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 424kcal
Author: SHU-CHUN

Ingredients

  • 2 cup cooked white rice 280g
  • 2 cup coconut milk (full-fat) 470ml
  • cup organic white sugar 67g
  • 1 tsp vanilla extract 5ml
  • ½ tsp ground cinnamon 1g
  • ¼ tsp salt 2g

Topping

  • 1 large mango 380g, peeled and sliced

Instructions

  • 1. In a heavy bottomed medium saucepan, bring coconut milk, sugar, and salt to just hot over medium-low heat over the stovetop. Whisking constantly occasionally to make sure coconut milk doesn’t burn.
  • 2. Add the rice. Continue cooking, stirring constantly for 10-12 minutes, regularly clearing the bottom of the pot, until thick and liquid is mostly absorbed.
  • 3. Remove from heat and stir in the vanilla extract and cinnamon.
  • 4. Allow to sit for 10 minutes uncovered for the rest of the liquid to absorb.
  • 5. Peel and thinly slice the mango. Serve warm with sliced mango on top. Sprinkle on more cinnamon as desired.
    Can be stored for up to 3 days in a covered container in the fridge. Store mango separate from pudding. Reheat in the microwave in 30 sec intervals, stirring well in between. (Note)

Notes

(Note) –
  • If you are using freshly cooked rice (ie sitting in the fridge for less than 12 hours), use 1 ¾ cups/410ml coconut milk.
  • If you’re using leftover cooked rice, make sure it’s not more than two days old and has been stored. 
  • For a creamier pudding, substitute some of the coconut milk with coconut cream. You can also add raisins or other toppings to your liking. Enjoy!

Nutrition

Serving: 1people | Calories: 424kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 162mg | Potassium: 366mg | Fiber: 1g | Sugar: 24g | Vitamin A: 561IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 4mg

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