Total Time
30mins
Prep 5 mins
Cook 25 mins

Uses leftover rice and is egg-free. Inspired From a community cookbook.

Directions

  1. Combine all ingredients in a saucepan.
  2. Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
  3. Put into dessert cups and chill until ready to eat.
Most Helpful

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!

MsInTheKitchen January 07, 2012

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.

Wistaria April 01, 2008

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

michelle0613 August 02, 2007