If you thought you could never make rice pudding with long grain rice, think again! This easy and delicious fast rice pudding recipe is made with leftover cooked long grain rice for great home economy and a brilliant flavour.
Rice pudding with leftover cooked rice
We’ve all been told all our lives that you can’t make a good rice pudding with long grain rice. That may be true for traditional recipes, but this recipe is different!
See also
- how to make rice pudding on the stovetop for a simple, economical pudding
- for rich, hands-off rice pudding with a skin, try my traditional baked rice pudding recipe
- slow cooker rice pudding is creamy, delicious and completely hands off!
You can make the fastest, creamiest rice pudding using ready-boiled rice, and the rice you are most likely to have simply boiled is long grain. And it works. This rice pudding is rich, delicious, and effortless.
Making rice pudding with leftover cooked rice is a quick and easy way to use up food that might otherwise go to waste.
It still takes a little time to reduce the milk and cream down, but this method is very hands-off. You can get on with other things without the need to stand over the pot as it cooks.
In fact, this is such a great shortcut, you might even want to open a pouch of cooked rice to make it in a hurry or cook extra rice the night before. It really is the easiest recipe imaginable, so make the most of your leftover rice.
Why make rice pudding with cooked rice
- the fastest rice pudding
- easy and creamy
- no food waste!
Rice pudding with cooked rice: ingredients
- Cooked / leftover rice – plain boiled, not fried.
Helen’s Fuss Free Tip
Make sure you get your leftovers into the fridge as soon as they are cool and certainly within the hour. Leaving rice on the counter for long periods of time can be a health hazard.
- Milk – whatever you have
- Cream – double (heavy cream)
- Sugar – golden or white, granulated or caster
- Vanilla extract – or vanilla bean paste (not essence)
What rice do I need?
Long grain
American-type white long grain is the best rice for this leftover cooked rice pudding. Obviously, pudding rice would be great, but you are unlikely to have plain boiled leftover pudding or arborio rice!
Also easy cook, or minute rice is never that good as it is always fairly gummy in the centre.
Rice is so easy to cook you really do not need quick or easy cook.
Brown rice
It’s healthy but you are never going to get that creamy rice pudding texture, so I would avoid brown rice in this recipe.
Basmati and jasmine rice
These will work but they have a very strong, distinctive flavour that may not be what you want in a rice pudding.
How long can you keep cooked rice?
I do cook extra rice to use later and have never had problems with this. However, badly stored rice can cause food poisoning, so take care.
Cool the rice you are not going to eat immediately as soon as possible and get it straight into the fridge or freezer within the hour. When you make your pudding, make sure the rice is piping hot before you take it off the stove.
How to make rice pudding with cooked rice – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all of the ingredients in a heavy pan. Stir well to combine.
Step Two – Bring to a simmer and then turn down to the lowest possible heat. Use a diffuser if necessary to keep the heat low and even.
Cook for about 45 minutes, stirring every 10–15 minutes until your rice pudding is rich and creamy.
It may seem that you have a lot of milk, but it will reduce and thicken.
Even at the point when you stop cooking, the pudding may seem a little wet. Do not worry. This will have changed by the time it is cool enough to eat.
Serving suggestion
You can enjoy your rice pudding with precooked rice hot, chilled or just warm as you prefer.
Eat it as it comes or dress it up with the traditional spoonful of homemade jam. Strawberry and raspberry are classics but why not try your rice pudding with a little damson jam, peach jam or this easy pear and blackberry jam?
Alternatively, eat with a fruit compote. This makes a delicious breakfast.
For a simple dessert, just add a drizzle of single cream.
Variations
- For a spiced rice pudding, add a cinamon stick, a couple of cardamom pods or a grating of nutmeg to the pot.
- Cook some dried fruit, such as prunes or apricots, in with the rice.
- For a a lower fat, more economical version, you can use more milk and less cream (but I do love it creamy!).
Storage
Fridge – Leftovers should be cooled and refrigerated as soon as possible. Enjoy the leftovers chilled from the fridge, as current health advice is to reheat rice once only.
Hints and tips
- Don’t worry about the quantity of milk. The liquid will reduce.
- For best results, use a heavy pot with a lid that fits and cook on the lowest possible heat. A diffuser ring can help with this.
- Don’t forget to stir!
FAQs
Yes, but you will need to add an extra 100 ml milk. This keeps costs and calories down. I do like the cream, though!
Certainly, if you have it.
You could, though it may be very sweet! To do this, leave out the cream and sugar and use 110 ml condensed milk.
Yes. Mix all the ingredients well in an ovenproof dish and bake for half an hour at 140°C (fan) / 280°F (fan) / Gas Mark 3.
More classic pudding recipes
- Panettone bread and butter pudding – bread and butter pudding with a twist
- Sticky toffee pudding – impossible to resist!
- Stewed plums – delicious with rice pudding
- Find more rice pudding recipes.
Rice Pudding with Cooked Rice
Ingredients
- 250 g (1¾ cups) boiled or steamed white long grain rice
- 350 ml (1.48 cups) milk
- 100 ml (0.5 cups) cream (or a mix of milk and cream)
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Put all of the ingredients in a heavy pan. Stir well to combine.250 g boiled or steamed white long grain rice, 350 ml milk, 100 ml cream, 2 tbsp sugar, 1 tsp vanilla extract
- Bring to a simmer and then turn down to the lowest possible heat. Use a diffuser if necessary to keep the heat low and even.
- Cook for about 45 minutes, stirring every 10–15 minutes until your rice pudding is rich and creamy. Don't worry if the pudding seems a little wet as it will thicken and become creamier, even after you stop cooking.
Notes
This recipe serves 4–6 people.
Storage
Fridge – Leftovers should be cooled and refrigerated as soon as possible. Enjoy the leftovers chilled from the fridge, as current health advice is to reheat rice once only.Hints and tips
- Don’t worry about the quantity of milk. The liquid will reduce.
- For best results, use a heavy pot with a lid that fits and cook on the lowest possible heat. A diffuser ring can help with this.
- Don’t forget to stir!
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