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Creamy Rice Pudding

Bobi Brouse Bertling

recipe courtesy of

serves 4

I always hate it when I have leftover rice. It is usually not enough rice to get another meal out of, but too much to throw away without feeling guilty. I found myself in this situation recently and decided to scroll the internet for something to make. I also had two cups of whole milk (which I NEVER have and didn't want to waste it). So...what to make with two cups of milk and a small amount of rice...Creamy Rice Pudding. This was soooo easy and oh so good. Enjoy


1 ½ cups cooked rice (I had leftover Jasmine rice)

2 cups milk, divided

¼ tsp salt

2/3 cup raisins

1 egg, beaten

1/3 cup white sugar

1 tbsp butter

½ tsp vanilla

Nutmeg (optional)


Combine cooked rice, 1½ cup milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup milk, raisins, beaten egg (I added a bit of the hot rice milk to the beaten egg to temper the egg first), and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding. Cover with cling wrap, resting on top of pudding and chill. Sprinkle top with nutmeg if desired. 331 calories per serving.

Creamy Rice Pudding
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