Puddle of Nostalgia — Why This Rice Pudding Will Win You Over
Alright, I’ll be straight with you: Rice Pudding with cooked rice is one of those things I make when, a) there’s leftover rice (again), and b) I’m craving something that makes the kitchen smell like Sunday afternoons at my nan’s house. Once, I even tried making it for a fussy mate who claims she ‘doesn’t like mushy things’—she wound up having thirds. So there’s that. I think it works a kind of magic, turning boring old steamed rice into something that feels…well, comforting. Like wrapping up in a blanket that’s straight form the dryer. Plus, it’s stupidly easy. Almost suspiciously so.
But Really, Why You’ll Love It
I drag this recipe out whenever the weather is miserable, or honestly just when the fridge is full of yesterday’s rice. My kids wolf it down (though they pick the raisins out—kids, right?), and my partner claims it smells better than any candle. I also make it when I’ve had a long one at work because it’s forgiving—if you forget to stir it for a minute, no one really knows except maybe the edges get a bit golden. (And if you ever, ever make the mistake of thinking you can double the recipe in a tiny pan, just…don’t. Trust me.)
What You’ll Need (and a Few Swaps, Just in Case)
- About 2 cups of cooked rice (white, jasmine, basmati, whatever’s in the pot—I do this with brown rice some days, which is a bit chewier. Not bad though.)
- 2 to 2 1/2 cups milk (I use whatever’s open. Almond works; oat milk? It’s a bit weird but not awful. Coconut milk is lush but super rich, so go carefully.)
- 1/4 to 1/3 cup sugar (I like brown sugar because it adds a caramelly thing, but white is fine. Or a mix.)
- Pinch of salt (don’t skip this, makes it pop)
- 1 tsp cinnamon (sometimes I do more, I can’t help myself)
- 1 egg, beaten (if you want it extra creamy; my friend Becky leaves it out because ‘it’s less faff’ and honestly, it still works)
- 1/2 tsp vanilla extract (or a glug; I often just do a splash and call it good)
- A handful of raisins (Goldens, sultanas, currants? Sure, or skip if you have raisin-haters around)
- Optional: Nutmeg, cardamom, handful of coconut flakes—sometimes I go wild. Not always successful, but fun.
Alright, Here’s How I Make This (Don’t Stress Over Perfect Steps!)
- Grab a big-ish saucepan. Chuck in your rice, milk, sugar, salt and cinnamon. Give it a good stir.
- Set the hob to medium-low. Just let it gently bubble—a simmer, not a rolling boil (I once got distracted and boiled the heck out of it, ended up with something resembling glue). Stir occasionally, every couple minutes.
- After about 10-15 minutes, it’ll get thick and creamy. This is where I sneak a spoonful, just to ‘test.’ If it’s still a bit too thin for your liking, cook a bit longer. If it’s too thick, just splash in more milk. Easy fix.
- Now, in a little bowl, beat your egg, then add a ladle of the hot pudding to the egg (so it doesn’t scramble). Tip that all back into the pan. Stir like mad for 2-3 more minutes. Actually, I find it works better if you go slow here.
- Add vanilla and raisins, stir again. Turn off the heat, let it sit a few minutes—tastes better when you’re not impatient.
- Spoon into bowls, dust a bit more cinnamon or nutmeg if you’re feeling fancy. Or don’t. Your call.
Notes I Wish Someone Had Told Me
- Don’t panic if it looks a little lumpy when you add the egg; it smooths out if you keep stirring—unless you really walk away at this point, in which case scrambled bits might happen (been there). Still edible though.
- Some days I add a splash more milk at the end, especially if reheating. It thickens as it sits—like, almost magically.
- I’ve tried skipping the egg to make it vegan, just using more coconut milk. It’s a bit less creamy, but honestly, the flavor holds up.
Other Ways I’ve Messed With This (Sometimes Good, Sometimes Not)
- Chocolate chips: Stirred in near the end. Decadent, but sometimes too sweet for breakfast (my youngest disagrees).
- Dried cranberries, chopped apricot, or even a handful of pistachios: Add late in the game. Pistachios were a winner, but the apricots, well, they went a bit too mushy.
- A swirl of raspberry jam on top: Looks pretty, tastes like nostalgia.
- Lemon zest: I did this once—can’t say I’d repeat it. Something just didn’t click.
Equipment List (You Don’t Need Fancy Kit)
- Medium saucepan (if you only have a frying pan, use it—it just might cook faster, so watch out)
- Wooden spoon or heatproof spatula (my cousin once used a massive fork, seemed to do the job somehow!)
- Small bowl (for the egg mixing bit)
Don’t have an electric mixer? No worries, this is all muscle-powered cooking.
How Long Does It Keep? (Spoiler: Not Long, Usually)
Put leftovers (if, and that’s a big if, you’ve got any) in the fridge. Covered bowl, up to 3 days. I’ve never had it last more than a day at home—teenagers, what can I say? If it thickens up too much, add a splash of milk when reheating. Oh, and cold rice pudding straight out of the fridge? Absolute treat, in my opinion.
Serving It Up (How We Do It At My Place)
Warm, in a bowl, with a bit more cinnamon on top. My dad used to put a knob of butter and a spoon of brown sugar on his, which I thought was odd, but actually it’s pretty good. My sister always adds a few chocolate chips just as it’s served—melty bit of joy, honestly.
“Pro” Tips, aka Things I’ve Learned the Hard Way
- Tempering the egg (adding the hot pudding to the egg bowl before adding back) is non-negotiable; I tried just chucking it in once, regretted it because, you guessed it: lumpy eggs.
- Patience is key—trying to speed up the simmer will scorch the bottom, and there’s nothing quite as annoying as scrubbing burnt pudding bits.
- Keep an eye on the milk level—a few times, I’ve wandered off, only to return to a nearly empty pan and a very odd-smelling kitchen.
Real Questions I Get (Mostly From Hungry People)
- Can I use leftover fried rice for this? I tried once. Not…great. It’ll taste a bit odd with anything too savoury or with strong flavours, so stick to plain steamed stuff.
- Does it work with non-dairy milk? Totally, though the texture can shift—almond is subtle, coconut is a bit decadent, soy is fine but sometimes, I can taste it a bit too much.
- Is there a way to make it less sweet? Just use less sugar. Or swap some for honey, though bear in mind it can taste a bit floral. Up to you. I like it a bit less sweet myself (ok, sometimes I go wild and add the full quota).
- Can you freeze rice pudding? Supposedly, yes. I did it once and it came out kind of odd—grainy? Wouldn’t recommend unless you really have to.
- Can I double it? You can, but use a big saucepan or it’ll bubble everywhere. Learned that lesson the hard way, let me tell you!
And there it is. Rice pudding with cooked rice: simple, cozy, and sometimes—on a rainy Tuesday—it’s just what you need. Oh, did I mention it’s pretty good for breakfast too? But I’ll let you be the judge.
Ingredients
- 2 cups cooked white rice
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup raisins (optional)
Instructions
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1In a medium saucepan, combine the cooked rice, milk, heavy cream, sugar, and salt. Stir to combine.
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2Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
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3In a small bowl, whisk together the eggs and vanilla extract. Slowly add a ladleful of the hot rice mixture into the eggs, whisking constantly to temper.
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4Pour the tempered eggs back into the saucepan while stirring. Cook for another 3-5 minutes, until the pudding thickens.
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5Remove from heat and stir in the ground cinnamon and raisins if using. Let cool slightly, then serve warm or chilled.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
280cal
Protein:
7 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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