Rice Pudding With Leftover Rice Recipes

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LEFTOVER RICE PUDDING

This rice pudding with leftover cooked rice is a delicious classic. We also like to dress it up with English toffee bits, chocolate and toasted coconut. -Laura German, North Brookfield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 6



Leftover Rice Pudding image

Steps:

  • In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm. If desired, top with whipped cream, cinnamon and dried cranberries.

Nutrition Facts : Calories 221 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Optional: whipped cream, cinnamon and dried cranberries

(LEFTOVER) RICE PUDDING

Make and share this (Leftover) Rice Pudding recipe from Food.com.

Provided by Oolala

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



(Leftover) Rice Pudding image

Steps:

  • Combine all ingredients in a saucepan.
  • Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
  • Put into dessert cups and chill until ready to eat.

2 cups rice, cooked
3 cups milk
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon nutmeg, to taste
2 teaspoons vanilla
1/2 cup raisins
1 teaspoon cinnamon (to taste)

OLD FASHIONED CREAMY RICE PUDDING

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Provided by Jennifer Korpak Bechtel

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 8



Old Fashioned Creamy Rice Pudding image

Steps:

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

FAST RICE PUDDING

This is a simple and fast way to enjoy rice pudding.

Provided by Vannessa

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 3

Number Of Ingredients 4



Fast Rice Pudding image

Steps:

  • Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 76.2 g, Cholesterol 32.9 mg, Fat 8.9 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 5.3 g, Sodium 121.5 mg, Sugar 44.8 g

2 cups cooked white rice
1 tablespoon ground cinnamon
1 (12 ounce) can evaporated milk
½ cup white sugar

OLD-FASHIONED RICE PUDDING II

This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.

Provided by Kim

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5



Old-Fashioned Rice Pudding II image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
  • Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 36.9 g, Cholesterol 24.9 mg, Fat 7 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 260.2 mg, Sugar 23.9 g

⅓ cup uncooked white rice, not rinsed
¼ teaspoon salt
¼ cup white sugar
1 quart milk, scalded
2 teaspoons butter

OLD-FASHIONED RICE PUDDING I

This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.

Provided by Juanita

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h45m

Yield 6

Number Of Ingredients 8



Old-Fashioned Rice Pudding I image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
  • Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
  • Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g

2 eggs, beaten
4 cups milk
½ cup white sugar
½ cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
½ cup raisins
⅛ teaspoon ground nutmeg

LEFTOVER RICE RICE PUDDING RECIPE - (4.1/5)

Provided by á-24918

Number Of Ingredients 9



Leftover Rice Rice Pudding Recipe - (4.1/5) image

Steps:

  • Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using. Divide rice pudding into individual serving dishes serve warm or chilled. *Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.

2 cups leftover cooked white rice
3 cups milk (any kind)*
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional
Read more: http://www.slashfood.com/2006/09/10/rice-pudding-with-leftover-rice/#ixzz2HExR6YGd

RICE PUDDING FROM LEFTOVER RICE

good way to use up leftover rice! shorter grains give creamier results but basmati and jasmine can work too. you can leave out the eggs for a less rich version.

Provided by newmama

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Rice Pudding from Leftover Rice image

Steps:

  • bring rice, milk, cream and sugar to a boil.
  • simmer 15 minutes stirring occasionally.
  • stir in vanilla, cinnamon and raisins.
  • cook until thick and creamy.
  • tip: if you stir a lot at the end it will be creamier!
  • turn off heat and stir in egg yolks.
  • serve warm or chilled, i prefer chilled with this recipe.

2 cups cooked rice
2 cups milk
1/2 cup half-and-half (or cream)
1/2 cup sugar
1 teaspoon vanilla
1 pinch cinnamon
1/4-1/2 cup raisins
2 egg yolks

STOVE TOP RICE PUDDING FROM LEFTOVER RICE

My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!

Provided by Caretta

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12



Stove Top Rice Pudding from Leftover Rice image

Steps:

  • In a small saucepan, combine all dry ingredients.
  • Slowly whisk in milk till well blended. Put saucepan over medium heat.
  • Add Butter and vanilla.
  • Whisk or stir until mixture thickens.
  • Remove from heat and add brown sugar and splenda packets to desired sweetness.
  • Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

Nutrition Facts : Calories 404.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 24.7, Sodium 91.4, Carbohydrate 75.7, Fiber 1.3, Sugar 21.4, Protein 7.9

3 cups leftover cooked rice (I like basmati or Jasmine)
2 cups milk
1 tablespoon butter
3 tablespoons cornstarch
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 dashes mace or 3 dashes nutmeg
1 pinch saffron
1/3 cup golden raisin
1/4 cup brown sugar
4 (1 g) packets Splenda sugar substitute (I used 4 packets Or sweeten to taste)

ALMOND SPICE RICE PUDDING FROM LEFTOVER RICE

I just made up this recipe. I had a lot of leftover jasmine rice, and decided to try an experiment. My mom used to make rice pudding from leftovers all the time, but I added my own flavors for this one. The quantities are approximate, and you can modify according to your taste or according to the amount of leftover rice you have.

Provided by MissLinguist

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Almond Spice Rice Pudding from Leftover Rice image

Steps:

  • Put cooked rice, sugar, and milk in a saucepan.
  • Add extracts, cardamom, and flax.
  • Heat to just before boiling, or to an early boiling point, stirring constantly.
  • Remove from heat, cool, and serve.
  • Store remaining quantities in the refrigerator.

Nutrition Facts : Calories 204.6, Fat 5, SaturatedFat 2.2, Cholesterol 12.8, Sodium 46.1, Carbohydrate 34.6, Fiber 1.2, Sugar 12.7, Protein 5

1 1/4 cups cooked rice
1/4 cup sugar
1 1/2 cups milk (or enough to cover the rice)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
2 tablespoons ground flax seeds

LEFTOVER RICE - PUDDING

What to do with leftover Chinese takeout - and made with NO eggs. AND you can make this if the rice goes hard... just takes longer. I place it back in the rice container.

Provided by plove53

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7



Leftover Rice - Pudding image

Steps:

  • Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Sprinkle on cinnamon.

Nutrition Facts : Calories 333.1, Fat 6.2, SaturatedFat 3.5, Cholesterol 18.3, Sodium 117.8, Carbohydrate 60.8, Fiber 0.5, Sugar 34.3, Protein 8

2 cups leftover cooked white rice
3 cups whole milk
1/2 cup sugar
1 pinch salt
1/2 cup raisins (optional)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

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