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    You are in: Home / Recipes / Stove Top Rice Pudding from Leftover Rice Recipe
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    Stove Top Rice Pudding from Leftover Rice

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Caretta's Note:

    My husband loves rice pudding and I always cook extra rice. I just made this recipe up and we love it! It has some indian spices in it to make it a little different. Hope you like it!

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    Units: US | Metric


    1. 1
      In a small saucepan, combine all dry ingredients.
    2. 2
      Slowly whisk in milk till well blended. Put saucepan over medium heat.
    3. 3
      Add Butter and vanilla.
    4. 4
      Whisk or stir until mixture thickens.
    5. 5
      Remove from heat and add brown sugar and splenda packets to desired sweetness.
    6. 6
      Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!

    Ratings & Reviews:

    • on October 17, 2013

      I was searching for a recipe to use my leftover jasmine rice at breakfast. This was VERY GOOD! I paired the ingredient amounts down because I only had 2 cups of rice. I used 1 1/2 cups of milk and 2T cornstarch, but the same amount of butter and vanilla. I didn't have cardamom, so I substituted a dash of coriander. I only used 1/4 tsp cinnamon, a dash of mace and no saffron. It would be easy to overdo the spice in this dish. I only used 2T brown sugar (which was sweet enough for me). I also cooked it a bit longer to allow the rice to absorb more of the milk and soften since my rice came straight out of the 'fridge. I will definitely make it again!

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    • on December 08, 2011


      This is a different rice pudding that is good. DD (4 years) picked out the golden raisins which I did find complemented the spices yet would cut them down another time. I used just cooked Indian white Basmati rice, an alternative milk that wasn't great, the rice was cooked with sea salt, I used sweet butter (unsalted), sweet rice flour instead of corn starch for the starch, whole bruised cardamom pods because I was lazy, alcohol free vanilla from the health food store, allspice in place of mace and nutmeg because e do not consume intoxicants, a big pinch of Spanish saffron, white sugar in place of the splenda, plus the rest of the ingredients. Ours wasn't very sweet. Enjoyed more at room temperature.

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    • on April 20, 2009


      I had some leftover jasmine rice, which was perfect for this recipe. I found, however, that it got a little too thick and perhaps next time I would try less rice. The spice combination tasted very exotic, but could be a little overwhelming after a bit. I found some nice fresh whipped cream complemented this nicely. Thanks for posting this. Made for Spring PAC 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Stove Top Rice Pudding from Leftover Rice

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.5
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 4.7 g
    Cholesterol 24.7 mg
    Sodium 91.4 mg
    Total Carbohydrate 75.7 g
    Dietary Fiber 1.2 g
    Sugars 21.3 g
    Protein 7.8 g

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