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.


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


Step by Step

1. bring coconut milk, sugar, and salt to      just hot over medium-low. 2. Add the rice. Continue cooking, stirring constantl 3. Remove from heat and stir in the vanilla extract and cinnamon. 4. Allow to sit for 10 minutes uncovered

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.


It’s important to remember that cooked rice will absorb more moisture when heated, so ensure that you have enough liquid added.

Cook's Tips


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.


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