There’s something magical about rice pudding with cooked rice that can transport you straight back to your grandmother’s kitchen. The creamy texture, the sweet aroma of vanilla, and the hint of cinnamon create a symphony of flavors that dances on your taste buds. Imagine scooping a spoonful and feeling that warmth wrap around you like a cozy blanket on a chilly evening.
Now, let me take you down memory lane. Picture this: it’s rainy outside, and you’re curled up on the couch with a bowl of rice pudding. Your grandma is in the kitchen, humming her favorite tune while stirring a pot filled with love and nostalgia. This delightful dish is perfect for family gatherings or even as a comforting solo snack when life gets too hectic. Are you ready for an experience that will make your taste buds sing?
Why You'll Love This Recipe
- This delightful rice pudding with cooked rice is incredibly easy to prepare
- The rich and creamy flavor profile will have everyone asking for seconds
- Its inviting appearance makes it perfect for any table setting
- Enjoy it warm or cold, making it versatile for all occasions
I remember serving this rice pudding at a family reunion, and watching everyone’s faces light up as they took their first bites—it was pure joy!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Cooked Rice: Use leftover white or brown rice; it’s the base for our creamy goodness.
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Milk: Whole milk adds richness; feel free to substitute almond or coconut milk for a twist.
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Granulated Sugar: Sweeten to taste; adjust according to your preference for sweetness.
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Vanilla Extract: A splash elevates the flavors; choose pure extract for the best results.
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Cinnamon: A sprinkle adds warmth; freshly ground is ideal but ground works too.
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Salt: Just a pinch balances the sweetness; don’t skip it!
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Optional Toppings: Consider raisins, nuts, or whipped cream for added texture and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Base: Start by gathering your cooked rice; if it’s cold from the fridge, give it a quick fluff with a fork to separate any clumps.
Combine Ingredients in a Pot: In a medium saucepan over medium heat, combine cooked rice, milk, sugar, vanilla extract, and salt. Stir gently until everything mingles beautifully.
Cook Until Creamy: Bring the mixture to a gentle simmer while stirring occasionally. Cook for about 15-20 minutes until thickened slightly and creamy—don’t forget to inhale that heavenly aroma!
Add Flavor Enhancements: Sprinkle cinnamon into the mixture during the last few minutes of cooking. Your kitchen will smell like heaven! Adjust sweetness if needed.
Serve Warm or Chill**: Once bubbly and thickened, remove from heat. You can serve immediately warm or place in bowls and chill in the fridge for later—both are equally delightful.
Add Toppings**: If desired, top your rice pudding with raisins or nuts before serving to add an extra layer of texture and flavor.
Now you’re all set to indulge in this creamy comfort food! Enjoy every bite as you savor memories both new and old while making this delectable rice pudding with cooked rice at home!
You Must Know
- Rice pudding with cooked rice is a delightful way to use leftovers
- The creamy texture and sweet aroma will transport you back to your childhood with every spoonful
- It’s easy, comforting, and perfect for any time of the day, whether breakfast or dessert
Perfecting the Cooking Process
Start by simmering milk with sugar and vanilla while gradually stirring in pre-cooked rice for optimal creaminess.
Add Your Touch
Feel free to add cinnamon, nutmeg, or dried fruits like raisins or cherries for a unique twist on traditional flavors.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Chef's Helpful Tips
- When making rice pudding with cooked rice, ensure your milk is hot but not boiling to avoid curdling
- Stir frequently for even texture and creaminess
- Feel free to experiment with different toppings like nuts, honey, or fruit for added flavor and crunch
Sharing a bowl of my grandma’s rice pudding always brought smiles during family gatherings; it’s a recipe filled with love and nostalgia.
FAQ
Can I use leftover rice for this recipe?
Absolutely! Rice pudding with cooked rice is perfect for using up leftover rice.
How long can I store rice pudding?
You can store it in the fridge for up to five days without losing quality.
Can I make this dish vegan?
Yes! Substitute dairy milk with almond or coconut milk for a delicious vegan version of rice pudding.
Delicious Rice Pudding with Cooked Rice
- Total Time: 30 minutes
- Yield: Serves 6
Description
Indulge in this comforting rice pudding that evokes memories of cozy moments in grandma’s kitchen. With its rich, creamy texture and delightful sweetness accented by vanilla and cinnamon, this dish warms the heart and pleases the palate. Perfect for family gatherings or a soothing solo treat, it’s incredibly easy to make using leftover cooked rice. Whether served warm or chilled, each spoonful is a delicious reminder of simpler times.
Ingredients
- 2 cups cooked rice (white or brown)
- 3 cups whole milk (or almond/coconut milk)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Optional toppings: raisins, nuts, whipped cream
Instructions
- Fluff the cooked rice with a fork if it’s cold from the fridge.
- In a medium saucepan over medium heat, combine the cooked rice, milk, sugar, vanilla extract, and salt. Stir gently.
- Bring to a gentle simmer while stirring occasionally for about 15-20 minutes until thickened and creamy.
- In the final minutes of cooking, sprinkle in the ground cinnamon and adjust sweetness if desired.
- Serve warm or chill in bowls for later enjoyment. Add optional toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
