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rice pudding with cooked rice

A creamy and comforting dessert made with cooked rice, milk, and a hint of vanilla, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 2 cups cooked rice preferably short-grain
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon for flavor
  • 1 pinch salt
  • 2 large egg yolks beaten
Toppings
  • 1 tablespoon ground cinnamon for garnish
  • 1 cup raisins optional

Method
 

Prepare the Pudding
  1. In a medium saucepan, combine the cooked rice, milk, sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine.
  2. Heat the mixture over medium heat, stirring frequently until it begins to simmer.
  3. In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot rice mixture to the egg yolks, whisking constantly to temper the eggs.
  4. Slowly pour the egg yolk mixture back into the saucepan, stirring continuously.
  5. Continue to cook the pudding over medium heat, stirring constantly, until it thickens, about 10-15 minutes.
  6. Remove from heat and let cool slightly before serving.
Serve
  1. Spoon the rice pudding into serving bowls.
  2. Sprinkle with ground cinnamon and add raisins if desired.
  3. Serve warm or chilled.

Notes

For a creamier texture, you can substitute half of the whole milk with heavy cream.