Stove Top Rice Pudding from Leftover Rice

Total Time
Prep 15 mins
Cook 0 mins

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!

Ingredients Nutrition


  1. In a small saucepan, combine all dry ingredients.
  2. Slowly whisk in milk till well blended. Put saucepan over medium heat.
  3. Add Butter and vanilla.
  4. Whisk or stir until mixture thickens.
  5. Remove from heat and add brown sugar and splenda packets to desired sweetness.
  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!
Most Helpful

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!

yumyumP October 17, 2013

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.

UmmBinat December 08, 2011

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.

JackieOhNo! April 20, 2009