Dessert - Rice Pudding with Leftover Rice recipes

Author: Charles Cooper  

This rice pudding with leftover rice is the perfect way to use up Chinese takeout! How to make rice pudding with cooked rice!

Rice Pudding with Cooked Rice

Rice Pudding with Cooked Rice
How to make rice pudding with cooked rice! This recipe yields a creamy, sweet rice pudding that is perfect for when you have leftover rice in the fridge.
Provided by: Karlynn Johnston
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 3 cups cooked rice
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1 1/2 cups raisins
  • 2/3 cup white sugar
  • 2 large eggs (beaten)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • cinnamon
  • nutmeg
Nutrition:
  • Calories: 413 kcal
  • Carbohydrate: 79 g
  • Protein: 9 g
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Cholesterol: 79 mg
  • Sodium: 298 mg
  • Fiber: 3 g
  • Sugar: 29 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the cooked rice, milk, and salt in a saucepan over medium-high heat.
  2. Cook the mixture, stirring to prevent burning until it starts to thicken, around 15-20 minutes. The milk will reduce a bit, leaving a creamier sauce at this point.
  3. Add in the raisins and sugar, and cook until the raisins are plumped up. Continue stirring the entire time, ensuring that the milk doesn't burn and the rice doesn't stick to the bottom.
  4. Take the beaten eggs and whisk 1/4 cup of the hot mixture into them (tempering the eggs). Rapidly whisk the tempered eggs into the pudding. Cook for a few minutes more while it thickens, stirring constantly.
  5. Remove the saucepan from the heat; stir the butter and vanilla extract into the pudding. Season with the nutmeg and cinnamon to taste.
  6. Serve warm or cold.
Notes: Making rice pudding can be very easy. 2. First get a, 9 hours ago· Making rice pudding can be very easy. 2. First get a large heavy saucepan. In the pan measure 3 cups of whole milk 1 cup of water 1/2 stick of …

Rice Pudding with Leftover Rice

Rice Pudding with Leftover Rice
This rice pudding with leftover rice is the perfect way to use up Chinese takeout! Learn how to make this easy dish, plus, get tips for the best pudding.
Provided by: insanelygood
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 1 1/2 cups water
  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
Nutrition:
  • Calories: 366 cal
How to cook:
  1. In a saucepan over medium-high heat, bring 1 1/2 cups water to a boil. Reduce the heat to low and add the rice. Cover the saucepan and simmer for 20 minutes.
  2. In a separate saucepan, combine the cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over medium heat, stirring frequently, for 15 to 20 minutes or until thick and creamy.
  3. Pour the remaining 1/2 cup milk, beaten egg, and raisins and stir for 2 more minutes. Remove from the heat and mix in the butter and vanilla.
Notes: Arborio Rice Pudding Recipe, 1/2 teaspoon Vanilla Extract. 1/2 teaspoon Ground Cinnamon. Ground Cinnamon, for garnishing. Directions: Place rice, milk, and sugar in a large heavy based saucepan. Bring it to boil over …

Instant Pot Rice Pudding

Instant Pot Rice Pudding
A delicious creamy rice pudding made easier and quicker in your instant pot. Serve warm for a fall treat or cold on summer days.
Provided by: Amira
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 9
Ingredients:
  • 3/4 cup jasmine rice (150g)
  • 1/3 - 1/2 cup granulated sugar (75g)
  • 3½ cups whole milk (divided)
  • 1½ cup hot water
  • 1/2 cup heavy whipping cream
  • 3 Tablespoons cornstarch (divided)
  • ground cinnamon
  • raisins
  • chopped nuts
Nutrition:
  • Calories: 305 kcal
  • Carbohydrate: 45 g
  • Protein: 6 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 40 mg
  • Sodium: 61 mg
  • Fiber: 0.1 g
  • Sugar: 36 g
  • Unsaturated Fat: 3.5 g
  • Serving Size: 1 serving
How to cook:
  1. In the instant pot, place rice, sugar, 2½ cups of milk, hot water and vanilla extract, stir to dissolve sugar.
  2. Place the lid on, seal and pressure cook for 10 minutes.
  3. Do a manual release, then open the lid when it is done.
  4. In a small bowl whisk together heavy cream and cornstarch.
  5. Turn your instant pot to the sauté option.
  6. Pour heavy cream over and keep stirring for a couple of times until thickened.
  7. Pour into serving cups/plates, garnish with cinnamon, nuts or raisins as desired.
  8. Serve warm or cold.
Notes: Rice Pudding with Leftover Rice, Cover the saucepan and simmer for 20 minutes. In a separate saucepan, combine the cooked rice, 1 1/2 cups milk, sugar, and salt. Cook over …
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