Amazing Creamy Rice Pudding with Cooked Rice
Introduction
This comforting and creamy homemade rice pudding is the dessert equivalent of a warm hug. It’s wonderfully easy to make with cooked rice, perfectly sweet and fragrant with vanilla, and delivers a luxuriously smooth, spoon-coating texture in about 30 minutes. Whether you’re using leftovers or whipping up a small batch just because, this recipe is the ultimate cozy treat.
Ingredients
- 3 cups cooked white rice (jasmine or medium-grain work best)
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 teaspoon fine salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, combine the cooked rice, milk, heavy cream, sugar, and salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Reduce heat to medium-low and cook 15–20 minutes, stirring often, until the mixture thickens to a loose porridge-like consistency.
- In a small bowl, whisk together the egg and egg yolk. Slowly ladle about 1/2 cup of the hot rice mixture into the eggs while whisking constantly (this tempers the eggs so they don't scramble).
- Pour the tempered egg mixture back into the saucepan, stirring continuously for about 3 minutes to cook the eggs and thicken the pudding. Do not let it boil.
- Remove from heat and stir in the vanilla extract, cinnamon (if using), and butter until fully combined.
- Cool slightly, then spoon into bowls. Serve warm with an extra dusting of cinnamon or a drizzle of honey, if desired.
Pro Tips & Notes
- Choose the Right Rice: Short- or medium-grain rice gives the creamiest texture. Jasmine or sushi rice work beautifully. Long-grain rice is fine, but may be less creamy.
- Stir for Comfort: Stir often while simmering to prevent scorching and to help the rice release its starches for extra creaminess.
- Gentle Eggs: Tempering is key. Drizzling hot liquid into the eggs slowly prevents curdling and keeps your pudding silky-smooth.
- Perfect Consistency: The pudding will continue to thicken as it cools. For a looser texture, add a splash more milk just before serving.
Nutrition Facts (per serving)
- Calories: 420
- Protein: 10g
- Fat: 24g
- Fiber: 1g
- Sugar: 22g
- Calcium: 25% DV
Frequently Asked Questions
- Q: Can I use leftover cooked rice? A: Yes! This recipe is perfect for using up leftover rice. Just make sure the rice isn’t heavily seasoned. Adjust milk slightly if the rice is dry.
- Q: Can I make this dairy-free? A: You can try full-fat coconut milk and a dairy-free cream alternative, though the flavor and thickness will be different.
- Q: Can I skip the eggs? A: The eggs add richness and help thicken the pudding. Omitting them will result in a thinner, less creamy texture.