a warm bowl of creamy goodness that wraps you in a cozy hug with each spoonful. Yes, I’m talking about rice pudding with cooked rice! This delightful dessert is not just food; it’s a trip down memory lane filled with sweet nostalgia. Imagine the steam rising from the bowl as you stir in a sprinkle of cinnamon—the aroma dances through the air like your favorite childhood song.
Now, let me take you back to when my mom would whip up this heavenly dish after dinner. The faint sound of spoons clinking against bowls was like music to my ears. It was our family’s ritual—gathering around the table, laughter filling the room as we devoured every last bite of this velvety treat. Whether it’s a rainy afternoon or a festive celebration, there’s never a bad time for this luscious dish that promises to bring smiles all around!
Why You'll Love This Recipe
- This creamy rice pudding with cooked rice is incredibly easy to prepare; perfect for those busy evenings when you want something delicious
- Its rich flavor profile will satisfy your sweet tooth without overwhelming your taste buds
- The inviting appearance makes it a show-stopper at any gathering or special occasion
- Plus, it’s versatile; you can customize toppings based on what you have available!
A small paragraph of a Personal anecdote of 15 to 20 words sharing a specific experience with the recipe
Last time I made this dish, my kids declared me “the best chef ever”—a title I proudly hold onto!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cooked Rice: Leftover white or brown rice works perfectly; it saves time and adds texture.
- Milk: Whole milk or any plant-based alternative gives creaminess; adjust based on dietary preferences.
- Sugar: Granulated sugar sweetens the pudding; feel free to substitute with honey or maple syrup.
- Cinnamon: Ground cinnamon adds warmth and depth; fresh cinnamon sticks can be used for infusing flavor.
- Vanilla Extract: A splash enhances sweetness and aroma; always opt for pure vanilla for the best flavor.
- Dried Raisins: Optional but recommended; they add delightful chewy bites throughout the silky pudding.
- Salt: Just a pinch balances sweetness and elevates flavors; don’t skip this secret ingredient!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Gather Your Ingredients: Start by assembling all your ingredients on the counter. It helps keep things organized and fun while cooking!
Combine Milk and Rice: In a medium saucepan over medium heat, combine cooked rice and milk until warmed through. Stir occasionally to prevent sticking.
Add Sugar and Spices: Gradually mix in sugar, salt, ground cinnamon, and vanilla extract. Keep stirring until everything blends harmoniously into creamy perfection.
Simmer Away!: Bring the mixture to a gentle simmer while stirring consistently for about 10 minutes. Watch for it thickening beautifully before your eyes!
Add Raisins (Optional): If you’re using raisins for extra sweetness and chewiness, now’s their moment! Stir them in during the last few minutes of cooking.
Cool and Serve**: Once desired thickness is reached (trust me—it’s worth it!), remove from heat. Allow it to cool slightly before serving warm or chilled—both are divine!
Enjoying each spoonful of homemade rice pudding with cooked rice isn’t just about satisfying your sweet tooth; it’s about creating memories one bite at a time!
You Must Know
- Rice pudding with cooked rice is creamy, sweet, and a delightful comfort food
- It’s an easy way to use leftover rice while creating a dish that’s perfect for breakfast or dessert
- The warm aroma of cinnamon brings back childhood memories of cozy kitchens
Perfecting the Cooking Process
Start by simmering milk and sugar before adding your cooked rice. Stir continuously to achieve that perfect creamy consistency without any sticking incidents.
Add Your Touch
Feel free to swap out regular milk for almond or coconut milk. Toss in raisins, vanilla extract, or even a sprinkle of nutmeg for extra flavor!
Storing & Reheating
Store leftover rice pudding in an airtight container in the fridge for up to four days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Chef's Helpful Tips
- For fluffy rice pudding, avoid overcooking your rice beforehand; it should be tender but not mushy
- Use whole milk for richness, or try coconut milk for a tropical twist
- Always taste and adjust sweetness to find your perfect balance!
One time, I made this dish for a potluck, and it disappeared faster than my willpower at a bakery. Everyone raved about it, reminding me that simple ingredients can create unforgettable flavors.
FAQ
Can I use instant rice for making rice pudding with cooked rice?
Yes, but it may not have the same creamy texture as regular cooked rice.
What spices work well in rice pudding with cooked rice?
Cinnamon and nutmeg are traditional favorites that enhance the flavor beautifully.
Is it possible to make rice pudding with dairy-free alternatives?
Absolutely! Almond milk or oat milk works wonderfully in this comforting recipe.
Creamy Rice Pudding with Cooked Rice
Savor this creamy rice pudding made with cooked rice, a nostalgic dessert that’s simple to prepare and perfect for any occasion.
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
- 2 cups cooked rice (white or brown)
- 4 cups milk (whole or plant-based)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup raisins (optional)
- Pinch of salt
Instructions
- In a medium saucepan over medium heat, combine the cooked rice and milk. Stir occasionally until warmed through.
- Mix in sugar, cinnamon, vanilla extract, and salt; blend well.
- Bring the mixture to a gentle simmer, stirring constantly for about 10 minutes until it thickens.
- If using raisins, stir them in during the last few minutes of cooking.
- Remove from heat and let cool slightly before serving warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 28g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg
