Turn Leftovers Into Dreamy Rice Pudding

Rice pudding
Image by Bernadette Wurzinger from Pixabay

The best puddings are ones that are creamy and comforting. This rice pudding definitely understood the assignment. It can be made using raw or cooked rice, making it a perfect way to use up those leftovers.


  • 1 cup uncooked white rice / 3 cups cooked rice
  • 3 to 4 cups milk
  • 1/3 cup granulated sugar, plus more as needed
  • ¼ teaspoon kosher salt 
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon


  1. Place the rice in a large saucepan. Add 4 cups of milk for uncooked rice, and 3 cups of milk for cooked rice.
  2. Add in the sugar, salt, vanilla, and cinnamon. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently. Scrape the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
  3. Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken. This should take around 20-22 minutes for uncooked rice; 10-12 minutes for cooked rice.
  4. The rice pudding will continue to thicken as it cools. Thin it out with more milk if desired, and serve warm or cold.