No more tossing out leftover rice from dinner the night before. Make this Leftover Rice Pudding instead. It’s inexpensive, healthy and absolutely delicious!
Table of Contents
Why I Love This Recipe
- No-Waste, Budget-Friendly: I hate throwing away food, and this recipe makes me feel like a kitchen genius for turning day-old rice into a warm, cozy dessert (or breakfast!). It’s budget-friendly and delicious—win-win!
- Ready in 10 Minutes: This one comes together in no time. A few simple ingredients, a quick stir on the stove, and boom—creamy, dreamy rice pudding is ready to go. Although I love the Creamy Rice Pudding recipe that I make all the time, this quick Leftover Rice Pudding is a fantastic alternative to the real thing without sacrificing any of the flavor.
- Endlessly Customizable: Since it’s such a simple base you can add whatever toppings you have on hand to it. I did some pomegranate seeds and chocolate chips, but fresh berries, honey, bee pollen, hemp seeds, or anything you might use to put on top of oatmeal would do the trick too!
The Ingredients
- Cooked Rice: Both white or brown rice work great in this recipe.
- Milk of choice: Dairy or non-dairy, whatever you love.
- Vanilla extract: Adds that classic warmth
- Cinnamon: For that cozy, comforting flavor.
- Agave Nectar or Honey: Just the right touch of sweetness! Use as much or as little as you prefer.
How to Make Leftover Rice Pudding
Step 1: Place all the ingredients in a sauce pan and cook over medium heat for 8-10 minutes or until it starts to thicken up.
Step 2: Place in bowls, cool slightly and serve with desired toppings such as chocolate chips, sliced banana, berries or anything else you have on hand.
Recipe Video
Tips and Tricks
- Want it creamier? Use a splash of coconut milk for extra richness.
- Prefer a thicker pudding? Let it simmer for a few extra minutes.
- Love a little crunch? Add toasted nuts or granola on top!
- Storage Tips: This pudding keeps well in the fridge for up to 3 days—just reheat with a splash of milk to bring back that creamy texture!
Recipes That Use Leftover Rice
I hate for any food to go to waste, so I’ve developed several recipes to use up that cooked rice that didn’t get eaten the night before.
Next time you’ve misjudged and made way to much rice for dinner, Leftover Rice Pudding has got to be your go-to. It’s a super comforting, delicious and hearty breakfast the next day or even have it for lunch or dessert. There’s no wrong way to enjoy it! Let me know what you think of this recipe — leave a comment and rating below!
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Leftover Rice Pudding
Ingredients
- 2 cups cooked white or brown rice
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 3 tablespoons agave nectar or honey
Instructions
- Place all the ingredients in a sauce pan and cook over medium heat for 8-10 minutes or until it starts to thicken up.
- Place in bowls, cool slightly and serve with desired toppings such as chocolate chips, sliced banana, berries or anything else you have on hand.
Notes
- Want it creamier? Use a splash of coconut milk for extra richness.
- Prefer a thicker pudding? Let it simmer for a few extra minutes.
- Love a little crunch? Add toasted nuts or granola on top!
- Storage Tips: This pudding keeps well in the fridge for up to 3 days—just reheat with a splash of milk to bring back that creamy texture!
We detliifeny need more smart people like you around.
love it!!
Catherine, you are amazing!!! I use your recipes all the time. There is a Puerto Rican rice pudding recipe called “Arroz con Dulce” that I love and have been eating since I was a child. When I decided to make it and looked up the recipe, it called for 1 cup of sugar…1 CUP OF SUGAR!!!! There was no way I was going to make that and feed it to my 3 year old with SPD. I knew I had to look up weelicious FAST! I made your leftover rice pudding with a few alterations (to make it more like the “arroz con dulce” I used to have) and it was Delicious! I used leftover brown rice, 2 tbsp agave and 1 tbsp wildflower honey, half cup of 2% milk and 1/2 cup of coconut milk. Added in a cinnamon stick instead of ground cinnamon. I also added nutmeg, ginger, 6 cloves (which I scooped out before serving), and raisins. I will never go back to that unhealthy version again! Next time I’ll have to triple this recipe because this didn’t even last the day!
Yes there is! You can use either honey or maple syrup.
I’ve read a lot of recipes here and I was just wondering… is there a possible substitute for the agave and agave nectar? It’s hard to find/expensive where I live!
I just made this recipe for my 1 year old, but the whole family loved it! I added sliced almonds and raisins to the recipe… we all licked our bowls clean! Thank you for such an easy, but healthful recipe which I don’t feel too guilty feeding to my toddler.
yes 🙂
Silly question: cook the rice first?
I made this for breakfast this morning. Easy, fast and good, Thank you! I saw that you posted a comment on my blog about the pumpkin waffles 🙂 I post a lot of your recipes as I LOVE your site!! Thanks so much! I also have a 2 year old boy and a baby girl on the way, I see a lot of myself and the way I like to cook in you and your site. It’s comforting to know that there is a place I can go to for last minute dinner ideas that are quick, taste good and are healthy for my family.
From my santa barbara kitchen,
Thanks again,
Terri Anton
You would have to use cooked rice and pour that into the pot. Sorry for the confusion.
I tried making the leftover rice pudding and it didn’t come out right at all. The rice didn’t cook in that time (i used brown). Should I have cooked the rice separately according to package?
Yes I have cooked with it, but never for a recipe with weelicious. I’ll give it a try! thanks!
Thanks for posting this. I was just thinking of ways to use the rice milk I bought this week. This is such a healthy, easy to make recipe and great use for leftover rice. I wonder if you’ve ever tried this with Thai Red Rice? I was thinking that might be a good alternative as well.
Thanks!
I always buy precooked organic brown rice, because I’m too lazy to cook the regular stuff. This looks perfect me and my little tot! Thank you!
Between you and me, I’m not a huge avocado fan but my kids live for them! Everyone has a different taste of what they like and don’t like so I don’t let what I don’t like get in the way with their eating. Kids should have a chance to try things on their own and decide if they do or don’t like it.
Can i ask a simple question?
I have been reading and enjoying this blog for quite sometime now.
I have a 17 mo girl and she isn’t picky or anything. the question is this: Do you cook and give to eat to your children something you don’t like for yourself?
I hate rice pudding, I never eat it and so I never tried to feed it to my daughter. But she may like it so I’m thinking of preparing some for her only. Just in general do you feed your children something you don’t like, you don’t normally cook for yourself?