Creamy, just sweet enough, and delicious for dessert, this Easy Rice Pudding is the most delicious use for cooked rice. Try it for a holiday dessert or to brighten up any day.
I am a huge fan of rice pudding, and once I realized it was so easy to make with leftover rice, it’s been a staple in our house.
We love to make this Rice Pudding with cooked rice with golden raisins and a nice sprinkle of cinnamon for flavor.
This is a delicious dessert for weekdays or even for Easter breakfast, though we also enjoy it for snack and as a healthy toddler breakfast depending on the week.
You can use leftover jasmine or basmati rice or start with fully cooked rice from the store—it’s up to you as to which is easiest.
Why this Recipe Works
This recipe shortcuts the process of making rice pudding by relying on precooked rice and then briefly simmering it in milk. This means it’s less likely that the milk will stick to the pot (like can easily happen in more traditional recipes), and it’s much faster to make.
(You may also like my Chocolate Chia Pudding and my Easy Banana Pudding.)
Table of Contents
Summarize and save this content:
Ingredients You Need
To make this easy Rice Pudding with cooked rice, you’ll need to have the following ingredients on hand. Use this as a guide to pick up what you need from the store (or grab from your pantry).
- White rice: I prefer to use basmati or jasmine rice in this recipe. Whenever I make rice or grains for my family, I make twice as much as I need and freeze the rest for a future meal. This works well for that, just thaw the rice before starting the recipe. You can also use fully cooked rice from the store.
- Milk: This recipe works with whole milk or a nondairy alternative milk option according to your preference. If using a nondairy milk, I prefer to start with an unsweetened option. You can also make a coconut rice pudding by starting with canned light coconut milk.
- Golden raisins (optional): We love our rice pudding with golden raisins. Regular raisins also work or you can skip this ingredient if you prefer.
- Sugar (or honey or maple syrup; optional to taste): As the milk cooks, the natural sugars condense, making the mixture sweet. I add a small amount of added sugar to start, then add more to taste. You may like yours more or less sweet, so adjust as needed.
- Vanilla extract: I like adding vanilla to our rice pudding for extra flavor.
- Cinnamon: A dash of cinnamon while the mixture cooks adds lovely flavor.
- Butter: A little unsalted butter adds richness to the mixture. Skip it to make this dairy-free if needed, or add a little coconut oil.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“This is my absolute favorite recipe for rice pudding. Make it often with no changes at all.” Gillian
Step-by-Step Instructions
Below is an overview of how to make this Rice Pudding recipe with cooked rice so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.
Step 1. Add all of the ingredients except the butter to a medium pot set over medium heat.
Step 2. Bring to a simmer and cook, stirring frequently until the liquid is mostly absorbed. Stir in the butter.
TIP: You can serve this easy rice pudding warm or cold as you prefer. And top with more cinnamon, too!
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Frequently Asked Questions
Using cooked rice cuts down on time and creates a creamy, comforting pudding without needing to simmer dry rice first.
It’s ready when it’s thick, creamy, and no longer soupy — the custard should coat the rice and hold together when spooned.
We love this with golden raisins, but you can also use regular ones or omit them. Add extra cinnamon on top to finish.
How to Store
To store, let the easy rice pudding cool and store in an airtight container in the fridge for up to 5 days. Enjoy chilled or warm slightly to serve.
You can also freeze it for up to 6 months. Thaw in the fridge overnight or at room temperature for a few hours. Warm to serve.
Best Tips for Success
- Use basmati or jasmine rice for lovely flavor, or any preferred cooked and cooled white rice.
- Use fully cooked rice from the store or use leftover rice. (When I make rice or grains for my family, I make twice as much and plan to use the second half later in the week or month.)
- You may enjoy this Quinoa Pudding, which is a similar recipe but made using quinoa.
- Dairy-free: Use nondairy milk and omit the butter or use coconut oil.
- To make coconut rice pudding, use canned light coconut milk in place of the milk.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Rice Pudding (with Cooked Rice)
Ingredients
- 2 cups fully cooked and cooled white rice (such as jasmine or basmati rice)
- 2 cups milk
- ½ cup golden raisins (optional)
- 2-4 tablespoons sugar (or honey or maple syrup; optional to taste)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup unsalted butter
Instructions
- Add all of the ingredients except the butter to a medium pot set over medium-low heat.
- Bring to a simmer and cook, stirring frequently to prevent the milk from sticking to the bottom of the pan, for 14-16 minutes, or until the liquid is mostly absorbed. Stir in the butter.
- Remove from heat, cover, and let cool.
- Serve warm or cold, as you prefer.
Notes
- To store, let cool and store in an airtight container in the fridge for up to 5 days. Enjoy chilled, or warm slightly to serve.
- We love this with golden raisins, but you can also use regular ones or omit them.
- The milk sweetens the mixture as it cooks, so I like to start with less sugar and add more to taste.
- Add extra cinnamon on top to finish.
- Use basmati or jasmine rice for lovely flavor, or any preferred cooked and cooled white rice.
- Dairy-free: Use nondairy milk and omit the butter or use coconut oil.
- To make coconut rice pudding, use canned light coconut milk in place of the milk.
Nutrition
This post was first published in April 2023.
Is 1/4 cup, half a stick butter correct for this recipe?
Yes, that is what I do. If you want to use less, feel free.
Forgot to ask am I ok to put it in the freezer after 2 days in the fridge?
Sure!
This is my absolute favourite recipe for rice pudding. Make it often with no changes at all
So glad to hear it!
Really yummy I used 2 tablespoons of honey was just right maybe even 1 would have been ok. 👌👌❤️❤️
My toddler grandson was desperate for rice pudding when he came to stay and I didn’t have any…. I found this recipe and made it with 2 cups cooked and cooled basmati rice, 2 cups full fat milk with half a cup of of raisins and 1 desert spoon of honey with a little cinnamon, stirred in the butter and it was fabulous!! Lots of stirring, but well worth it for the cuddles from a very fussy eater!!
Oh yay!
Can I use plain unsweetened almond milk?
Yes, but it may not be as creamy as whole milk.