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Rice Pudding is typically made with uncooked rice, but once again I have leftover rice to use up. I don’t think it saved much time in this recipe by using precooked rice. The milk still has to cook down to pudding consistency. I used 2% and it took about 35 minutes to thicken. If you use whole milk or sub in cream, evaporated milk, or half and half it may take less time.
I have made this using equal amounts of rice and milk but thought it ended up being more like a rice cereal than a rice pudding.
I think the sweetened condensed milk adds just the right amount of sweetness. If you like a sweeter pudding you can add a little brown or white sugar to the mixture.
Leftover Rice Pudding
- 3 cups cooked long-grain rice
- 4 cups milk
- 1 can sweetened condensed milk
- ¼ tsp salt
- 2 tsp vanilla extract
- In a large saucepan, combine rice, milk, sweetened condensed milk, and salt. Cook, uncovered, over medium heat. Cook stirring often until the mixture has thickened. This can take anywhere from 20-45 minutes.
- When the mixture has reached the desired thickness, remove from heat and add vanilla. Serve warm with cinnamon and whipped cream if desired.