Leftover Rice Pudding

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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

Course: Dessert
Servings: 6
Calories: 416kcal


  • 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.


Serving: 1g | Calories: 416kcal | Carbohydrates: 66g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 243mg | Potassium: 519mg | Fiber: 0.3g | Sugar: 44g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 396mg | Iron: 0.3mg
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