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!
So easy to make and delicious! Used 1/2 cup 2% milk, 1/4 cup coconut milk, 1/4 cup cherry juice. Added raisins. Great taste and nice colorful rice pudding. So easy to make and really turned out good, and almost no effort or time. Will make this many times! Thanks for a great recipe.
So happy you loved it, Anne! Thanks for the kind comment 🙂
It didn’t thicken. Was there supposed to be an egg in the recipe?
Hi Julianne – I’m sorry you were having trouble! I would try cooking longer and allow the pudding to sit for a bit off the heat to help it thicken. Hope that helps!
My leftover rice was with turmeric, my granddaughter calls it the “yellow” rice. I made this pudding even though it is ‘yellow’ and put some berries, bananas, and apples. My husband loves it. He said he didn’t think I could use rice with turmeric. I did and it was delicious. Love it.
I had some rice to use up and found your recipe. I used 2T. Honey and after it was cooked, had the inspiration to add some apple, so I cut up 1/2 an apple and microwaved it. Then added to the rice mixture. Yummy! We are out of raisins.
My girls LOVE rice! As does their mother…and their father. This recipe is SO simple and SO delicious!
I used to make this when my youngest was just starting solids and haven’t made it in a couple years. I had some leftover rice in my fridge and my son was asking for pudding so I’m trying it again. This time I am just using dark chocolate almond milk and the rice (similar to what I do with your tapioca recipe). We’ll see how it turns out, but it smells good.