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    You are in: Home / Recipes / (Leftover) Rice Pudding Recipe
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    (Leftover) Rice Pudding

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 07, 2012

      This was my first attempt at making rice pudding and it turned out Wonderfully! I halved the recipe since I only had 1 cup of leftover rice, and added a bit less sugar - I used 2% milk and leftover Korean sticky rice (really similar to sushi rice actually) and the end result was thick and creamy and magnificent ^_^ This recipe's a keeper for sure! And super simple to whip up in no time!

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    • on April 01, 2008

      I like how this recipe doesn't need eggs, cream, or butter. It's perfect to use up leftover rice. I did find it a tad sweet, so next time I would 1/2 the sugar. I used sliced dried apricots in place of the raisins. The spices were great, and it is a nice, light, rice pudding.

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    • on May 18, 2008

      VERY GOOD! I used Splenda instead of sugar and cut the recipe to 1/4 cup Splenda.

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    • on December 26, 2007

      Great way to use leftover rice from Christmas dinner! I actually used 2 day old rice from a Chinese place nearby. It worked wonders but I think it was a bit too sweet with 1/2 cup of sugar. Next time, I'll use 1/4 cup and made a binch more. I also left out the nutmeg and vanilla (by choice). Thanks for the recipe. :)

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    • on November 08, 2007

      Had some leftover rice to use up and this was a great use for that rice. Will make again.

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    • on August 02, 2007

      I made this with craisins instead of raisins...yummy!

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    Nutritional Facts for (Leftover) Rice Pudding

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 418.0
     
    Calories from Fat 44
    10%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 17.0 mg
    5%
    Sodium 159.0 mg
    6%
    Total Carbohydrate 84.0 g
    28%
    Dietary Fiber 1.6 g
    6%
    Sugars 23.9 g
    95%
    Protein 8.6 g
    17%

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