Recipe

Rice Pudding With Cooked Rice

A creamy, cinnamon-kissed rice pudding that starts with leftover cooked rice and ends with a warm bowl of comfort.

By Matt Campbell

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4.8

A warm bowl of creamy rice pudding topped with cinnamon on a simple wooden table with a spoon beside it in soft natural kitchen light

Rice pudding is one of those desserts that feels like it has your back. It is low-effort, deeply cozy, and somehow still impressive when you serve it warm with a little cinnamon on top. Best part: this version is built for real life because it starts with cooked rice, the stuff you already have hanging out in the fridge from last night.

Using cooked rice means you skip the long simmer and get straight to the good part: turning milk and rice into something creamy, vanilla-scented, and just sweet enough. This is the kind of recipe where tasting as you go is not only allowed, it is encouraged.

A medium bowl filled with chilled cooked white rice on a kitchen counter beside a small measuring cup

Why It Works

This rice pudding is designed to be:

Fast: cooked rice cuts the time way down.
Comfortably creamy: a gentle simmer thickens the milk into a spoonable pudding.
Flexible: works with white or brown rice, dairy or non-dairy milk, and your favorite toppings.
Not too sweet: you can keep it mild or push it dessert sweet.

Expect a soft, creamy texture with tender grains, warm cinnamon, and a clean vanilla finish.

Pairs Well With

Storage Tips

Refrigerate: Let the pudding cool, then store in an airtight container for up to 3 to 4 days. It will thicken as it sits.

To reheat: Warm gently on the stovetop or in the microwave. Add a splash of milk and stir until it loosens back up and looks creamy again.

To serve cold: Totally valid. Stir in a little milk or cream before serving if you want it silkier.

Freezing: You can freeze it, but the texture can get a bit grainy when thawed. If you do freeze, thaw in the fridge overnight and reheat with extra milk, stirring well.

Common Questions

Can I use any kind of cooked rice?

Yes. Cooked white rice gives you the classic soft, creamy pudding. Brown rice works too; it is a little chewier and tastes slightly nuttier. If your rice is very dry from the fridge, add an extra splash of milk early on and give it a few more minutes.

Texture note: Short-grain rice tends to turn extra creamy, while jasmine or basmati stays a bit more defined. All are good, just slightly different vibes.

Why is my rice pudding too thick?

Rice pudding thickens as it cools, and some rice absorbs more liquid than others. Fix it the easy way: stir in milk a tablespoon or two at a time over low heat until it is creamy again.

Why is my rice pudding watery?

It just needs a little more time. Keep it at a gentle simmer and stir often. If it still will not thicken, mix 1 teaspoon cornstarch with 1 tablespoon cold milk and stir that slurry in, then simmer 1 to 2 minutes. Still loose? Add a second teaspoon the same way. (This is the quick fix, not the goal.)

Do I need eggs?

Nope. This recipe is egg-free on purpose for a simpler, weeknight-friendly pudding. If you love an eggy custard-style version, you can temper in an egg yolk at the end, but it is optional.

Can I make it dairy-free?

Yes. Use oat milk, almond milk, or coconut milk beverage. For extra richness, add a spoonful of coconut cream or a little vegan butter at the end.

How do I keep it from scorching?

Use a heavy-bottomed saucepan, keep the heat on low to medium-low, and stir often, especially around the edges where milk likes to stick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium heavy-bottomed saucepan
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane-style grater (optional for fresh nutmeg or citrus zest)
Serving bowls

I started making rice pudding with cooked rice because I hate wasting leftovers and I love desserts that feel like they belong on a Tuesday. The first time I did it, I was basically just poking at a container of cold rice thinking, "I wonder if this can become something I actually want to eat." Fifteen minutes later, my kitchen smelled like cinnamon and vanilla, and I was standing over the pot doing the very scientific process of tasting one spoonful, then another.

Now it is my go-to move when I want something cozy but not complicated. It is comfort food with training wheels, and I mean that as the highest compliment.