Rice Pudding with Cooked Rice

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Deliciously creamy and easy to make, a dish of rich rice pudding ready to eat.

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Rice pudding made with leftover cooked rice is faster, more hands-off and every bit as delicious as more conventional recipes, so beat food waste with this fantastically easy creamy rice pudding recipe.

Servings:

Author: Helen Best-Shaw

Cook Time45

Ingredients

250 g boiled or steamed white long grain rice
350 ml milk
100 ml cream - or a mix of milk and cream
2 tbsp sugar
1 tsp vanilla extract

Metric - USA Cups

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!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.