Wednesday, September 1, 2021

Rice Pudding #Foodie Extravaganza

This creamy and delicious rice pudding starts with leftover rice and takes less than a half an hour to make. 

rice pudding

It's National Rice Month.........
Foodie Extravaganza Logo

Camilla of Culinary Adventures with Camilla is hosting our Foodie Extravaganza this month and invited us to join her in celebrating National Rice Month.  Let's see what everyone brought to the party....
Rice Pudding

Whenever I make rice pudding it reminds me of my Mom.  She used to turn leftover rice into pudding all the time.  Normally, she would bake it and it would be thick and custardy.  She would cut it into squares and we would pour milk over it.  It was more often served as breakfast instead of dessert.

Rice Pudding pin

There is a Chinese Carryout, No 1 China, near our house that has amazing food.  The owners are parents of one of the Teen's friends so it is a win/win when we order from them.  We get a great meal and we support a small, local business.

We always order the steamed dumplings and orange chicken.  On this occasion we also ordered roasted pork fried rice and sweet and sour shrimp.  It was all amazing.  Included in the order was also a container of white rice that we didn't even open.  It was put into the refrigerator with the remaining leftovers.  

The Teen enjoyed a late night snack of the leftover shrimp and I had the remaining fried rice and chicken for lunch the next day.  This left the white rice all by it's lonesome. Perfect opportunity to make some pudding.  I did not make my Mom's recipe this was way tooooooo HOT to turn on the oven.  Instead, I made this creamy, stovetop version and served it up for dessert.  

desserts, pudding, leftovers, rice, creamy, dairy
Yield: 4 servings
Author: Wendy Klik
Rice Pudding

Rice Pudding

This creamy and delicious rice pudding starts with leftover rice and takes less than a half an hour to make.
Prep time: 3 MinCook time: 20 MinTotal time: 23 Min


  • 1 1/2 c. cooked rice
  • 1 1/2 c. milk
  • 1/2 c. light cream
  • pinch of salt
  • 1/2 t. cinnamon
  • 1/2 t. vanilla
  • 1 egg
  • 1/3 c. sugar
  • 1 T. butter


  1. Place the rice and milk into a pan over medium heat.  Add the salt and cinnamon and cook, stirring often, until thickened and creamy, about 15 minutes. 
  2. Stir in the sugar and stir until melted and combined. Whisk together the cream, vanilla and egg.  Add a little bit of the hot pudding mixture to the cream mixture to warm it a bit and then add this to the pan, cooking and stirring continuously, until incorporated, about 2 or 3 minutes longer.
  3. Remove pan from heat and whisk in the butter.  Divide between 4 dessert bowls and let cool.  This pudding can be served warm or it can be covered with plastic wrap, pressed down to touch the pudding and refrigerated until ready to serve.
  4. Top with whipped cream, if desired.

Nutrition Facts



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  1. You definitely have me craving rice pudding...for breakfast. LOL.

  2. What a great way to use up leftover rice! I haven't had rice pudding in forever. I'm craving it too.

  3. Such a wonderful use for leftover rice! That texture looks perfect. Love how it comes together in less than 30 minutes too.

  4. We always end up with massive amounts of leftover rice if we get takeout. This would make another perfect ending instead of more fried rice. I love fried rice but sometimes need some space.

  5. My hubby's favorite desserts, so creamy and delicious!

  6. Creamy and delicious rice pudding! This is yummy, love it! We make it eggless and my mom too uses leftover rice to make puddings. Memories. Thanks for sharing!


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