(Leftover) Rice Pudding

Total Time
5 mins
25 mins

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

Skip to Next Recipe




  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

5 5

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!

4 5

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.

4 5

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