No more tossing out leftover rice from dinner the night before. Make this Leftover Rice Pudding instead. It’s inexpensive, healthy and absolutely delicious!

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I usually make a big batch of rice in my rice cooker once or twice a week, so I always have some on hand in the fridge to quickly heat up and serve with beans, stir fry, or any of my favorite mains like Asian Sautéed Shrimp or Orange Chicken. Although I love the Creamy Rice Pudding recipe that I make all the time, this quick Leftover Rice Pudding is a fantastic alternative to the real thing without sacrificing any of the flavor. Just plop all the ingredients in a pan, let the rice absorb most of the milk and, “ta-da”, rice pudding that everyone in your house will think took you hours to make.

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My kids could eat rice morning, noon and night, so I’m constantly trying to come up with new recipes using this great grain. I’m thankful that they love rice so much because it’s affordable, easy to prepare and healthy. Some of my favorite recipes for leftover rice are Brown Rice CakesBreakfast Rice Cakes and Breakfast Rice Bake. They’re so simple and tasty.

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The best part about this recipe is since it’s such a simple base you can add whatever toppings you have on hand to it. I did some pomegranate seeds and chocolate chips, but fresh berries, honey, bee pollen, hemp seeds, or anything you might use to put on top of oatmeal would do the trick too! It’s even a great way to get your kids involved in the kitchen by asking them what toppings they want on their Leftover Rice Pudding.

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So next time you’ve misjudged and made way to much rice for dinner, Leftover Rice Pudding has got to be your go-to. It’s a super comforting, delicious and hearty breakfast the next day or even have it for lunch or dessert. There’s no wrong way to enjoy it!

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Leftover Rice Pudding

No more tossing out leftover rice from dinner the night before. Make this Leftover Rice Pudding instead. It's inexpensive, healthy and absolutely delicious!
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Servings: 4
Author: Catherine McCord
Cook Time 10 minutes
Total Time 10 minutes

Ingredients  

  • 2 cups cooked white or brown rice
  • 1 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 tablespoons agave nectar or honey

Instructions 

  • Place all the ingredients in a sauce pan and cook over medium heat for 8-10 minutes or until it starts to thicken up.
  • Place in bowls and cool.
  • Refrigerate or serve at room temperature.

Nutrition

Sodium: 35mg | Sugar: 16g | Cholesterol: 5mg | Calories: 210kcal | Fat: 1g | Protein: 5g | Carbohydrates: 43g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I just made this recipe for my 1 year old, but the whole family loved it! I added sliced almonds and raisins to the recipe… we all licked our bowls clean! Thank you for such an easy, but healthful recipe which I don’t feel too guilty feeding to my toddler.

  2. I’ve read a lot of recipes here and I was just wondering… is there a possible substitute for the agave and agave nectar? It’s hard to find/expensive where I live!

  3. Catherine, you are amazing!!! I use your recipes all the time. There is a Puerto Rican rice pudding recipe called “Arroz con Dulce” that I love and have been eating since I was a child. When I decided to make it and looked up the recipe, it called for 1 cup of sugar…1 CUP OF SUGAR!!!! There was no way I was going to make that and feed it to my 3 year old with SPD. I knew I had to look up weelicious FAST! I made your leftover rice pudding with a few alterations (to make it more like the “arroz con dulce” I used to have) and it was Delicious! I used leftover brown rice, 2 tbsp agave and 1 tbsp wildflower honey, half cup of 2% milk and 1/2 cup of coconut milk. Added in a cinnamon stick instead of ground cinnamon. I also added nutmeg, ginger, 6 cloves (which I scooped out before serving), and raisins. I will never go back to that unhealthy version again! Next time I’ll have to triple this recipe because this didn’t even last the day!

  4. I used to make this when my youngest was just starting solids and haven’t made it in a couple years. I had some leftover rice in my fridge and my son was asking for pudding so I’m trying it again. This time I am just using dark chocolate almond milk and the rice (similar to what I do with your tapioca recipe). We’ll see how it turns out, but it smells good.

  5. My girls LOVE rice! As does their mother…and their father. This recipe is SO simple and SO delicious!

  6. I had some rice to use up and found your recipe. I used 2T. Honey and after it was cooked, had the inspiration to add some apple, so I cut up 1/2 an apple and microwaved it. Then added to the rice mixture. Yummy! We are out of raisins.

  7. My leftover rice was with turmeric, my granddaughter calls it the “yellow” rice. I made this pudding even though it is ‘yellow’ and put some berries, bananas, and apples. My husband loves it. He said he didn’t think I could use rice with turmeric. I did and it was delicious. Love it.

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