American · Dessert
How to Make Rice Pudding
Creamy stovetop rice pudding from leftover rice, milk, and sugar — dessert from what is already cooked.
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- Prep
- 5 min
- Cook
- 25 min
- Serves
- 4
- Oven
- Stovetop
Ingredients
- 3 cups (500 g) cooked white rice
- 3 cups (720 ml) whole milk
- 1/3 cup (65 g) sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/3 cup (50 g) raisins, optional
- 1 large egg, optional, for extra richness
How to cook rice pudding step by step
- Combine the rice, milk, sugar, and salt in a saucepan over medium heat.
- Simmer gently, stirring often, for 20–25 minutes until it thickens to a loose porridge — it firms up as it cools.
- If using the egg, whisk it in a bowl, stir in a ladle of the hot mixture, then pour it back into the pot and cook 2 minutes more without boiling.
- Stir in the vanilla, cinnamon, and raisins.
- Serve warm, or press plastic wrap on the surface and chill.
Chef's tips
- Stir often near the end — the bottom scorches quickly once it thickens.
- Leftover takeout rice is perfect for this and needs no rinsing.
Cook it with what you already have
Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.