A sweet, satisfying, and scrumptious way to revamp leftover rice for dessert.
Do you remember those cute little cups of rice pudding they’d often have in vending machines or with school lunches? Some of my friends went crazy for them, but I wasn’t a fan. They tasted too plasticky for my liking and usually left me feeling unsatisfied. While I couldn’t tell you the ingredient list off the top of my head, I’m sure it wasn’t 100% natural. But leftover rice pudding is different. You know every single thing that goes into it, and it comes out tasting like a restaurant-level treat!
Brimming with cinnamon and vanilla, leftover rice pudding is an epic yet easy way to repurpose day-old rice. I don’t know about you, but my family always has leftover rice in the fridge, but it can be boring to eat the same plain grains every day. This dazzling little dessert takes only 25 minutes of your precious time, and every step is worth it. The finished product comes out shiny, velvety smooth, and super sweet. Whether it’s for dessert, a snack, or even part of breakfast, this homemade rice pudding beats the store-bought stuff any day.
How to make it vegan
While this original recipe calls for OG dairy milk, I find that it can be just as delectable with dairy-free milk. The trick is to pick the creamiest and sweetest. That’s why, when I make leftover rice pudding for my plant-based pals, I use either oat milk or cashew milk. These are the thickest and often the sweetest, even when they have no added sugars. Oat milk is especially creamy because of starch from the oats. However, you can also use rice milk for the same quality of milkiness.
How do I store leftovers?
Leftover rice pudding can last up to 2 days in the fridge in an airtight container. If the pudding was made using previously reheated rice, it’s safest not to reheat it again. In that case, enjoy it cold to avoid the risk of foodborne illness. I wouldn’t recommend freezing it, as that can affect the texture.
Serving suggestions
Decorate your leftover rice pudding with a sprinkle of cinnamon and raisins or another kind of dried fruit that you like. I enjoy topping mine with Walnut Butter and Greek Yogurt, but you can alternatively try Chocolate Whipped Cream, Roasted Strawberries, or Cinnamon Apples. Serve it all with a refreshing Date Shake or Coffee Smoothie, and you have a marvelous little meal!
Ingredients
- 2 cups cooked leftover rice
- 2 cups milk
- 5 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon plus more for optional garnish
- 3/4 teaspoon vanilla extract
- Raisins for serving, optional
Instructions
- Mix the leftover rice, milk, sugar, and ground cinnamon in a medium saucepan.
- Heat the mixture over medium heat until small bubbles form at the edges. Reduce the heat to low and stir continuously.
- Cook for 15-20 minutes until the pudding thickens. Remove from heat and stir in the vanilla extract.
- Spoon the pudding into bowls. Mix in raisins or sprinkle them on top with more cinnamon if you prefer. Enjoy warm or chill for later.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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