Creamy, spiced, and endlessly comforting, rice pudding made with cooked rice is the dessert that feels like a warm hug in a bowl. It’s a simple yet satisfying way to turn pantry staples into a velvety, custard-like treat.
Ingredient Breakdown
Cooked white rice forms the backbone of this pudding, offering starchiness that naturally thickens the mixture as it simmers. It’s best to use day-old rice for a firmer texture that holds up during cooking.
A combination of whole milk and heavy cream brings richness and body to the pudding. The milk keeps the base light, while the cream adds that indulgent, velvety mouthfeel that makes each spoonful so satisfying.
The egg, whisked and gently incorporated, is what helps transform the liquid into a custard. As it slowly cooks, it binds the ingredients together into a silky, spoonable dessert.
Warm ground cinnamon and a pinch of nutmeg infuse the pudding with cozy aroma and flavor. These spices bring a subtle depth that complements the creamy base and ties the entire dish together.
Golden raisins and regular raisins add pops of chewy sweetness throughout the pudding. They soften as they simmer, soaking up the spiced cream and adding texture to every bite.
Butter and vanilla extract are stirred in at the end, giving the pudding a smooth finish and that unmistakable homey flavor that makes it so crave-worthy.
Step-by-Step Preparation Guide
Begin by placing the cooked rice, whole milk, and salt into a small saucepan. Set it over medium-low heat and let it simmer gently, stirring every so often. This step allows the rice to begin absorbing the milk and helps thicken the base.
While the rice mixture warms, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg in a separate bowl until smooth. This mixture will be slowly added to the pot, acting as the custard component of the pudding.
Once the rice mixture begins to thicken slightly, stir in the sugar. It dissolves quickly into the hot milk and sweetens the entire base evenly.
Now slowly stream in the cream and egg mixture, stirring constantly. This step is key—it prevents the egg from scrambling and ensures a smooth, uniform custard. Keep the heat gentle and steady as the pudding thickens.
Add the golden and regular raisins, stirring them in as the pudding continues to cook for another 5 to 8 minutes. They’ll swell and soften, adding little gems of sweetness throughout.
When the pudding has reached a thick, creamy consistency, remove the saucepan from the heat. Stir in the butter and vanilla until fully melted and combined, enriching the flavor and texture even further.
Let the pudding rest for 10 minutes before serving. Stir occasionally to prevent a skin from forming on top. Serve warm for ultimate coziness, or chill and serve cold for a refreshing, creamy dessert.
Recipe Tips & Frequently Asked Questions
Use day-old rice for the best consistency:
Fresh rice can be too soft and may turn mushy during cooking.
Stir constantly after adding the egg mixture to avoid curdling:
Gentle, consistent movement prevents the custard from separating.
Soak raisins beforehand if you want a plumper texture:
A quick 10-minute soak in warm water does the trick.
Adjust spice levels to suit your preference—add more cinnamon for warmth:
You can also experiment with cardamom or allspice.
Chill for at least an hour if serving cold to enhance creaminess:
The flavors deepen and the texture becomes even silkier.
Can I use brown rice instead of white rice?
Yes, though it may result in a slightly nuttier flavor and firmer texture.
How long can I store rice pudding in the fridge?
It keeps well in an airtight container for up to 4 days.
Can I skip the raisins or use only one type?
Absolutely—this recipe is flexible. Omit or substitute with your favorite dried fruits.
What’s the best way to reheat leftover rice pudding?
Warm gently on the stove or in the microwave, adding a splash of milk to loosen the texture.
What to Serve With This Recipe
Just before serving, dust the top with a little extra cinnamon or nutmeg for added warmth. A spoonful of freshly whipped cream or a scoop of vanilla ice cream makes it even more decadent.
Pair it with buttery shortbread cookies or crunchy almond biscotti for contrast in texture. These additions turn a humble pudding into a memorable dessert.
Enjoy a bowl alongside a hot mug of black tea, chai, or cinnamon-spiced coffee. The warmth and spice in both the dessert and drink make for a cozy, well-rounded experience.
Creative Variations
Switch out the raisins for chopped dates, dried cranberries, or even dried apricots for a fruity twist. Each brings its own unique flavor and texture.
Add shredded coconut or chopped nuts like pecans or almonds for more crunch and contrast.
For a citrusy twist, infuse the milk with strips of orange or lemon zest while simmering. Strain them out before adding the egg mixture.
Want a dairy-free version? Use canned coconut milk or almond milk in place of dairy and swap the butter for a plant-based alternative.
This rice pudding with cooked rice is a nostalgic dessert that’s both easy and endlessly comforting. Whether served warm on a chilly evening or chilled as a creamy treat, it’s a versatile classic that brings warmth to every spoonful. Keep it simple or get creative—either way, this recipe deserves a spot in your dessert rotation.
Ingredients
1½ cups cooked white rice
1 cup whole milk
¼ teaspoon kosher salt
⅓ cup granulated sugar
1 egg, beaten
½ cup heavy cream
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
⅓ cup golden raisins
⅓ cup regular raisins
1 tablespoon unsalted butter
½ teaspoon vanilla extract
Instructions
In a small saucepan set over medium-low heat, combine the cooked white rice, whole milk, and salt. Stir occasionally and allow the mixture to simmer gently until it begins to thicken slightly—this should take around 10 minutes.
While the rice mixture is warming, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg in a separate bowl until smooth. Set aside.
Once the rice mixture has thickened slightly, stir in the granulated sugar until fully dissolved and incorporated.
With the saucepan still on low heat, slowly pour in the cream and egg mixture while stirring continuously to prevent curdling. Stir until the mixture is well combined and begins to take on a custard-like texture.
Add both types of raisins and continue to stir occasionally as the pudding thickens further, about 5 to 8 minutes. The raisins will plump and soften as they absorb some of the warm liquid.
When the pudding reaches your desired consistency, remove the saucepan from heat. Stir in the butter and vanilla extract until fully melted and fragrant.
Allow the pudding to cool for about 10 minutes, stirring occasionally to prevent a skin from forming on top. Serve warm, or chill for later enjoyment.
Rice Pudding with Cooked Rice Recipe
Ingredients
- 1½ cups cooked white rice
- 1 cup whole milk
- ¼ teaspoon kosher salt
- ⅓ cup granulated sugar
- 1 egg beaten
- ½ cup heavy cream
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- ⅓ cup golden raisins
- ⅓ cup regular raisins
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan set over medium-low heat, combine the cooked white rice, whole milk, and salt. Stir occasionally and allow the mixture to simmer gently until it begins to thicken slightly—this should take around 10 minutes.
- While the rice mixture is warming, whisk together the beaten egg, heavy cream, cinnamon, and nutmeg in a separate bowl until smooth. Set aside.
- Once the rice mixture has thickened slightly, stir in the granulated sugar until fully dissolved and incorporated.
- With the saucepan still on low heat, slowly pour in the cream and egg mixture while stirring continuously to prevent curdling. Stir until the mixture is well combined and begins to take on a custard-like texture.
- Add both types of raisins and continue to stir occasionally as the pudding thickens further, about 5 to 8 minutes. The raisins will plump and soften as they absorb some of the warm liquid.
- When the pudding reaches your desired consistency, remove the saucepan from heat. Stir in the butter and vanilla extract until fully melted and fragrant.
- Allow the pudding to cool for about 10 minutes, stirring occasionally to prevent a skin from forming on top. Serve warm, or chill for later enjoyment.
