Leftover Rice Pudding

This is one of our family’s favorite ways to eat leftover rice. It tastes great as an evening snack or for a delicious breakfast. Leftover rice soaked in milk with a splash of vanilla, honey or sugar, and some seasoning – it is simple comfort all in a bowl.

Most rice pudding recipes call for dry rice that is soaked in milk and baked for an extended period of time.

This method for making rice pudding uses leftover rice, significantly shortening the time it takes to have this treat on your table and ready to eat.

Not only does it taste delicious, but it is a fast and easy snack or breakfast – not to mention, it’s a great way to use that leftover rice from last nights dinner that has you tilting your head wondering what to do with.

Simple Ingredients

Like all good foods, this recipe uses simple ingredients that blend together for something delicious.

Toppings for this recipe can be as varying as your favorite pot of oatmeal.

Walnuts and cinnamon for that deep, earthy flavor.

Raisins with butter and allspice.

Lemon zest with sugar and cream for a springtime flavor.

Orange zest and cranberries for a throwback to the holiday season.

Or make up your own variation and enjoy!

Personally, I enjoy my morning rice pudding with a sprinkle of brown sugar, cranberries, orange zest, and vanilla, making it taste like Christmas any morning of the year.

Making your Leftover Rice Pudding

Unlike other recipes that have specific measurements for specific ingredients, this method of making rice pudding is much less fixed. Then again, that’s why this is a method of making pudding, much less a recipe.

Choose as much or as little leftover, pre-cooked rice as you like, and put into an appropriate sized saucepan or pot. Fill pot with milk or cream until it almost covers the rice.

Sprinkle rice with sugar and chosen seasonings. Simmer on medium-low to low for about 10 minutes.

Serve hot.