Easy Rice Pudding (with Cooked Rice)

Rice pudding in three bowls with spoons.

Easy Rice Pudding (with Cooked Rice)

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 16

Total Time 21

Servings

Calories 238kcal

Equipment

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

US Customary - Metric

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