Easy Recipe for Rice Pudding

I have been shocked how many people have asked me if you can make rice pudding with cooked rice, and the answer is an absolute YES! Using cooked rice eliminates waste by utilizing leftovers and eliminates valuable time you would spend slaving over a hot stove!

We typically make this with rice leftover from a previous dinner that week, like our slow cooker Tikka Masala or our Homemade Fried Rice. 

The best rice to use for rice pudding is typically a short-grain or medium-grain rice with a high starch content. The starch in these types of rice helps to make the pudding creamy and thick. Arborio rice, which is often used in risotto, is a popular choice for rice pudding due to its high starch content. Other great options include Carnaroli rice and Calrose rice.

That being said I frequently use regular long grain white rice because that is what I usually have on hand. I have also used basmati, jasmine, arborio, and sushi rice to make this recipe and they have all worked really well. The only kind I use that I don't prefer for this recipe is brown rice or wild rice.

Ultimately, the choice of rice depends on your personal preference for the texture of the rice pudding. If you prefer a creamier and thicker pudding, opt for one of the high-starch varieties mentioned above. If you prefer a slightly firmer texture, you can use a long-grain rice, but it may not be as creamy as when using short-grain or medium-grain rice.

It is honestly delicious served warm or cold! Right after we make it, we eat some warm. Then, the next day, we eat the leftovers straight from the fridge!

It's likely because the rice hasn't been cooked long enough or hasn't absorbed enough moisture. Rice pudding typically relies on rice that is soft and tender. One of the benefits of using previously cooked rice is that this is less likely to occur.

Mixing Issues: Sometimes, rice pudding can become unevenly cooked if it's not stirred properly during the cooking process. Make sure to stir the pudding regularly to distribute heat and moisture evenly.

If your rice pudding is already prepared, and the rice is crunchy, you can try fixing it by simmering it on low heat with additional liquid, such as milk or cream, until the rice becomes softer. Keep stirring and monitoring the texture until it reaches the desired consistency.

Rice pudding is a versatile dessert that can be enjoyed on its own or paired with a variety of toppings to enhance its flavor and texture. Here are some common and delicious options to serve with rice pudding:

Raisins
Fresh Fruit
Chopped Nuts
Shredded Coconut
Caramel or Chocolate Sauce

If your rice pudding is too thin and you'd like to thicken it, there are several methods you can use. Here are some common ways to thicken rice pudding:

Cook it longer: The simplest way to thicken rice pudding is to continue cooking it over low heat. Keep stirring the pudding regularly and allow more moisture to evaporate. This method will help the rice absorb more liquid and thicken over time. Be patient, as it may take some time to reach the desired consistency.

Add more rice: If you have extra uncooked rice on hand, you can prepare a small batch of rice separately and then mix it into the pudding. Make sure the extra rice is fully cooked before adding it to the pudding.

Cornstarch slurry: Create a cornstarch slurry by mixing cornstarch with a small amount of cold milk or water until it forms a smooth paste. Gradually add the slurry to the simmering rice pudding while stirring continuously. The starch in the cornstarch will thicken the pudding as it cooks. Be cautious not to add too much cornstarch, as it can make the pudding overly thick or starchy.

Egg yolks: In a separate bowl, beat egg yolks with a small amount of milk or cream. Slowly whisk this mixture into the hot rice pudding and continue to cook over low heat. The egg yolks will help thicken the pudding and give it a smoother texture. Be careful not to scramble the eggs; keep stirring constantly.

*******Please remember that rice pudding will continue to thicken as it cools, so it's a good idea to aim for a slightly looser consistency than your desired final result while it's still hot. If you over-thicken it, you can always add a bit more milk or cream to achieve the desired consistency.