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

Ingredients

  • 3 cups cooked long grain rice
  • 4 cups milk
  • 1 can sweetened condensed milk
  • ¼ tsp salt
  • 2 tsp vanilla extract

Instructions

  • In a large saucepan, combine rice, milk, sweetened condensed milk and salt. Cook, uncovered, over medium heat. Cook stirring often until mixture has thickened. This can take anywhere from 20-45 minutes.
  • When mixture has reached desired thickness, remove from heat and add vanilla. Serve warm with cinnamon and whipped cream if desired.


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