Do you ever find yourself craving something sweet that wraps you in a warm hug? Rice pudding with cooked rice is that dessert. Imagine a creamy, dreamy bowl of this delightful treat, fluffy grains dancing in thick custard, and the sweet aroma wafting through your kitchen like an invisible invitation.
As I remember my childhood, rice pudding brings back memories of family gatherings where laughter filled the air. My grandma would serve it hot, sprinkled with cinnamon, her secret ingredient that turned ordinary moments into cherished memories. Perfect for cold evenings or festive celebrations, this rice pudding promises to deliver a flavor experience that tugs at your heartstrings.
Why You'll Love This Recipe
- This rice pudding with cooked rice is incredibly easy to whip up in just under 30 minutes
- The comforting flavors will remind you of home-cooked warmth while offering a creamy texture that melts in your mouth
- With its inviting appearance and aroma, it’s perfect for cozy nights or festive gatherings
- You can customize this dish easily by adding fruit or nuts based on your preference
I still laugh when I recall the time I served this at a dinner party. My friends’ eyes lit up the moment they took their first bite!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Cooked Rice: Use leftover rice for convenience; it adds great texture and saves time
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Milk: Whole milk is best for creaminess but feel free to use almond or oat milk for a dairy-free option
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Sugar: Granulated sugar adds sweetness; adjust according to your taste preference
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Cinnamon: Freshly ground cinnamon elevates flavor; sprinkle generously for aromatic goodness
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Vanilla Extract: Pure vanilla extract enhances overall flavor; it’s worth choosing quality over imitation
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Salt: A pinch of salt balances sweetness and intensifies flavors beautifully
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Butter: A little butter adds richness; use unsalted for precise control over seasoning
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Base: Begin by gathering your cooked rice and placing it in a medium saucepan over low heat. Add the milk slowly while stirring gently until well combined and the mixture begins to warm up.
Add Sweetness and Flavor: Stir in sugar and a pinch of salt to enhance all those beautiful flavors. Keep stirring until the sugar dissolves completely into the warm mixture.
Thicken It Up!: Increase the heat slightly while continuously stirring until the mixture starts bubbling softly. This should take about 5-8 minutes—watch for that lovely steam rising!
Add Final Touches: Once thickened, remove from heat and stir in cinnamon, vanilla extract, and butter until everything melds together into creamy perfection.
Serve Warm or Chill: You can enjoy this delightful rice pudding warm right away or let it cool down before refrigerating. Both ways provide scrumptious joy!
So there you have it—a simple yet utterly satisfying recipe for rice pudding with cooked rice! Grab your spoon and dig into this comforting treat that warms not just your belly but also your heart!
You Must Know
- Rice pudding with cooked rice is a delightful dish that blends creamy textures with sweet flavors
- Its simplicity makes it perfect for beginners, and it’s adaptable to whatever you have in your pantry
- The aroma wafting through your kitchen will make anyone’s mouth water!
Perfecting the Cooking Process
Start by combining your cooked rice with milk, sugar, and spices in a saucepan over medium heat. Stir frequently to prevent sticking until it reaches a creamy consistency.
Add Your Touch
Feel free to customize your rice pudding with vanilla extract, cinnamon, or even some fresh fruit. Adding chocolate chips can turn it into a decadent dessert!
Storing & Reheating
Store leftover rice pudding in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave, adding milk for creaminess if needed.
Chef's Helpful Tips
- For the best texture, use leftover rice rather than cooking new rice
- Ensure you’re stirring constantly as it cooks to prevent lumps
- Adding a pinch of salt enhances the sweetness beautifully, making every bite special
It was during a family gathering that I first made rice pudding with cooked rice. The smiles on my relatives’ faces were priceless; I learned that simple dishes often create the best memories.
FAQ
Can I use any type of cooked rice for this recipe?
Yes, short-grain or long-grain cooked rice works well for rice pudding.
How can I make my rice pudding creamier?
Adding more milk or cream while cooking will enhance the creamy texture significantly.
Is it possible to make this dish vegan?
Absolutely! Substitute dairy milk with almond or coconut milk for a delicious vegan option.
Rice Pudding with Cooked Rice
- Total Time: 30 minutes
- Yield: Serves 4
Description
Rice pudding with cooked rice is the ultimate comfort dessert, offering a creamy, dreamy experience that wraps you in nostalgia. This simple yet satisfying dish combines fluffy grains with sweet custard, making it perfect for cozy nights or festive gatherings. Whether served warm or chilled, its inviting aroma and delightful flavors will transport you back to cherished memories around the dinner table.
Ingredients
- 2 cups cooked rice
- 2 cups whole milk (or dairy-free alternative)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
Instructions
- In a medium saucepan over low heat, combine the cooked rice and milk, stirring gently until well mixed and warmed.
- Stir in sugar and salt until dissolved completely.
- Increase heat slightly, stirring continuously until the mixture begins to bubble and thicken (about 5-8 minutes).
- Remove from heat and mix in cinnamon, vanilla extract, and butter until fully combined.
- Serve warm or allow to cool before refrigerating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 30g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
