Creamy Rice Pudding Made with Cooked Rice

Easy rice pudding made with cooked rice is a comforting, budget-friendly dessert that turns leftovers into a warm, creamy treat. Whether you flavor it with cinnamon or bright orange peel, this old-fashioned favorite is simple to make and full of homemade charm.

A Sweet Treat Made from Leftover Rice

Have leftover rice? This easy Rice Pudding with Cooked Rice turns it into a creamy, comforting dessert.

You simply put the ingredients in a saucepan, simmer until thickened, stir in vanilla, and you have homemade rice pudding.

Cinnamon is the classic flavoring, and directions for that are below. I also love using a little orange peel, inspired by the rice pudding my host mother made in Spain. Fresh orange peel gives a bright, citrus note that complements the creamy pudding.

Enjoy! Kate

Why You’ll Love this Recipe

• It’s seriously easy: dump the ingredients, stir, and simmer.
• The recipe uses 3 cups of cooked rice but can be easily halved if you have less rice.
• It’s highly adaptable; see the variations section for ideas to customize it.
• Works in all seasons: serve warm on cool days or chilled on warm days.

What You’ll Need

• Start with cooked rice: long grain, short grain, or brown rice all work; I used long-grain white rice.
• 2% or whole milk makes the creamiest pudding. Non-dairy milks can be used but may need extra sugar if unsweetened.
• Orange peel lends a subtle citrus flavor; use cinnamon instead if you prefer a warm spice note.

Flavoring the Rice Pudding

I like using orange peel for a bright citrus aroma. Use a sharp knife to cut a few strips of peel from a navel orange, taking mostly the orange surface and minimizing the bitter white pith. Add the peel to the saucepan with the other ingredients so it steeps as the pudding cooks, then remove the peel before serving.

If you prefer cinnamon, simmer two cinnamon sticks with the pudding or sprinkle ground cinnamon on the finished dish.

Frequently Asked Questions

Variations on Rice Pudding

• Add a handful of raisins while it cooks so they plump up and soften.
• Sprinkle a little nutmeg along with cinnamon for warm spice notes.
• Substitute some milk with half-and-half for a richer pudding.
• Make chocolate rice pudding by halving the sugar and stirring in ½ cup chocolate chips to melt into the warm pudding.
• Stir in finely diced cooked apples for an apple-cinnamon version.
• Use a drop or two of almond extract instead of vanilla for a nutty aroma.

📖 Recipe

Easy Rice Pudding with Cooked Rice

This comfort-food classic combines cooked rice with milk, sugar, butter, and a choice of orange peel or cinnamon for a creamy, homey dessert.

Prep Time: 5 mins · Cook Time: 30 mins · Total Time: 35 mins

Servings: 6

Calories: 278 kcal

Ingredients

• 3 cups cooked rice
• 3 cups milk
• ½ cup sugar
• 3 tablespoons butter
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• Optional: two 1×3-inch sections of orange peel OR one cinnamon stick

Instructions

• Place the cooked rice, milk, sugar, butter, salt, and the orange peel or cinnamon stick (if using) in a medium saucepan over medium-low heat.
• Cook at a gentle simmer, stirring often, for about 30 minutes or until thickened. Reduce heat if necessary so the milk does not boil. Stir to reincorporate any skin that forms or skim it off.
• Remove from the heat and stir in the vanilla. Remove the orange peel or cinnamon stick before serving.
• Serve warm or chill in the refrigerator and serve cold.

Notes

If you have less than 3 cups of cooked rice, halve the recipe. For orange peel, use a sharp knife to remove mostly the orange zest and avoid the bitter white pith. If using ground cinnamon, sprinkle it on the finished pudding. Store leftovers in the fridge for up to 4 days; reheat gently or enjoy cold.

Nutrition

Calories: 278 kcal · Carbs: 45 g · Protein: 6 g · Fat: 8 g

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