0 from 45 votes
Rice Pudding with Cooked Rice
How to make rice pudding with cooked rice! This recipe yields a creamy, sweet rice pudding that is perfect for when you have leftover rice in the fridge.
Prep Time
5 mins
Cook Time
5 mins
Servings: 6
Calories: 413 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups cooked rice
- 3 cups milk
- 1/2 teaspoon salt
- 1 1/2 cups raisins
- 2/3 cup white sugar
- 2 large eggs beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- cinnamon
- nutmeg
Instructions
- Combine the cooked rice, milk, and salt in a saucepan over medium-high heat.
- Cook the mixture, stirring to prevent burning until it starts to thicken, around 15-20 minutes. The milk will reduce a bit, leaving a creamier sauce at this point.
- Add in the raisins and sugar, and cook until the raisins are plumped up. Continue stirring the entire time, ensuring that the milk doesn't burn and the rice doesn't stick to the bottom.
- Take the beaten eggs and whisk 1/4 cup of the hot mixture into them (tempering the eggs). Rapidly whisk the tempered eggs into the pudding. Cook for a few minutes more while it thickens, stirring constantly.
- Remove the saucepan from the heat; stir the butter and vanilla extract into the pudding. Season with the nutmeg and cinnamon to taste.
- Serve warm or cold.
Cup of Yum
Nutrition Information
Calories
413kcal
(21%)
Carbohydrates
79g
(26%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
79mg
(26%)
Sodium
298mg
(12%)
Potassium
511mg
(15%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
346IU
(7%)
Vitamin C
2mg
(2%)
Calcium
165mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 413
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 79mg | 26% |
| Sodium | 298mg | 12% |
| Potassium | 511mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.