You can whip up a quick batch of this rice pudding with cooked rice without eggs on the stove in under 40 minutes. It is a delicious dessert that is both easy to make and comforting.
While there are many different ways to make it, this recipe uses leftover cooked white rice for a quicker, more foolproof method and no eggs are needed. So, it’s perfect if you have leftover white rice from another meal.
This is the best rice pudding recipe ever; it is made with simple ingredients and can be easily customized to your liking.
Related: How to cook rice with coconut milk
Why you should make this rice pudding with cooked rice (No eggs)
It uses cooked rice- The softness of the already-cooked grains absorbs all of the milk and spices easily resulting in a thick and comforting consistency.
No eggs needed– What I love about this recipe for rice pudding is that it was made with cooked rice with no eggs required. All you need is some patience to simmer your mixture until the rice has fully absorbed all the milky liquid and thickens into a decadent custard-like consistency.
It is a delicious one-pot meal- The process of cooking the milk, sugar, and spices together slowly on the stovetop infuses these flavors into every single bite of your tender cooked rice.
Easy to make- When I say it is easy to make, I mean it saves you a lot of time as there’s no need for cooking the rice from scratch; just mix everything and simmer it on the stove until it thickens up.
Versatility- The combination of warm and comforting spices makes this pudding perfect to enjoy on a chilly winter morning or during a sunny day especially when served chilled. Plus you can add your favorite toppings to make it even more exciting.
What is rice pudding made of?
Rice pudding is a delicious and creamy dessert made with rice, milk, and sugar. It can be flavored with vanilla, cinnamon, nutmeg, or other spices. You can eat it plain or top it with fruit, nuts, or whipped cream.
This delicious pudding has been a timeless classic for generations; a delicious and easy-to-make treat enjoyed worldwide. From America, British, and India to Spain, this dessert transcends cultures and brings people together. It has become one of the popular desserts in many cultures and is prepared in many different ways and can be served hot or cold.
Just so that you know you can make this rice pudding with cooked rice without eggs, it is one of the simplest recipes so far. If you have your leftover or freshly cooked rice sitting in the fridge, you can easily combine it with warm milk, sugar, cinnamon, and vanilla extract to create this sweet dessert.
You can also check out my other post on how to make rice pudding with raw rice using eggs as a thickener.
Ingredients for making rice pudding with cooked rice
- Cooked rice- Leftover cooked rice forms the base of this creamy dish. Any cooked white rice can be used to make this recipe. You can make use of long-grain, short-grain, or sushi rice if you have any leftovers sitting in the freezer.
- Milk- Whole milk will give the richest flavor ever but you can also use skim milk, whole milk, soy milk, or coconut milk if you prefer. For a richer pudding, you can use heavy cream instead of milk or combine the two at once.
- Raisin- I used regular raisins but you can use the golden variety. Raisins provide juicy bursts of sweetness throughout every scoop however, you can simply make the pudding without adding them.
- Sugar- The amount of sugar you add is totally up to you. However, most recipes call for around 1/2 cup of sugar but I used 1/3 cup so it doesn’t become too sugary and it was the perfect amount.
- Vanilla- it is needed for flavoring.
- Cinnamon and nutmeg- These two spiced add a hint of warmth to this creamy treat and combining these two together makes the pudding even more fantastic. You can add the cinnamon at the beginning to cook with the rice and also sprinkle it on top of the pudding to serve if you choose to.
- Salt- For added depth; just throw in a pinch of salt and it will make a big difference.
How to make rice pudding with cooked rice (no eggs)
Combine cooked rice and milk in a medium saucepan over low heat and bring to a gentle boil for 2 minutes. Making rice pudding with cooked rice is so much easier than cooking it from scratch.
Go in with ground cinnamon and nutmeg, salt, and stir well to combine. Increase the heat to medium and cook for 7 minutes until the liquid reduces by half and starts to thicken up.
Add sugar and stir to combine, and keep cooking until the rice is fully cooked and the milk is absorbed for about 10 minutes. The secret to perfecting this recipe is stirring constantly so that the mixture doesn’t stick to the bottom of the pan.
Once everything is well blended, remove the pudding from the heat and stir in vanilla extract. Serve warm or cool with a sprinkle of cinnamon and top it with raisins just the way you would prefer it.
Rice pudding toppings
- I love to keep this rice pudding recipe simple. So, I simply topped it with raisins and a sprinkle of cinnamon just before serving. If you want a really indulgent treat, add some chocolate chips, chocolate shavings, cranberries, or other dried fruits to the pudding before serving.
- You might want to pair it with fresh juicy berries or sliced bananas for a burst of fruity flavor.
- Add some toasted nuts such as sliced almonds, pecan, and desiccated coconut for extra crunch
- You also want to drizzle caramel or chocolate sauce over your freshly cooked pudding.
Is rice pudding made from raw or cooked rice?
Rice pudding can be made from either raw rice or cooked rice, depending on what the recipe calls for. If you choose to use raw rice, you will need a longer cooking time as the rice grains will need to absorb more liquid and it takes longer to cook. However, this traditional pudding recipe is made with already-cooked white rice and it comes together really quickly.
Does pudding thicken after cooling?
Slow cooking is one of the ways to get your rice pudding thickened. But if it’s not quite as thick as you’d like once you take it off the heat the grains of rice will continue absorbing the creamy milk mixture and turn into a thicker and more velvety pudding. You can also leave it in the fridge for 2 hours to cool down, that way it thickens up quickly.
Adding a thickener is always my last option for thickening rice pudding. But this is how to go about it: You will need 1 tablespoon of cornstarch with 1 tablespoon of milk or water. Make sure to mix it well until smooth before pouring it into your pudding mixture while still on the stove. Continue stirring until it thickens up into a creamier consistency.
Why is my rice pudding still hard?
If your rice pudding wasn’t cooked for long enough, it has a tendency of being hard or grainy. You have to be patient when making this. Use low heat when cooking and stir frequently so that the mixture thickens evenly throughout. Using whole milk also adds the perfect amount of creaminess without making your pudding too heavy or thick. After cooking the pudding for the recommended time, if you think the rice needs more milk, Go ahead and add some and keep cooking until the milk is fully absorbed by the grains and you have that perfect creamy consistency.
Can you put eggs in rice pudding?
Eggs are usually added to puddings for creaminess and richness however, this rice pudding with cooked rice is made without eggs and it resulted in an incredibly silky texture that coats your spoon nicely. All thanks to the natural creaminess and starch released from both the whole milk and tender cooked rice grains.
Can you freeze rice pudding?
Rice pudding can be frozen for 3 months. After preparing the pudding, leave it to cool down completely then divide it into individual portions, seal the containers with tight-fitting lids and place them in the freezer. When you are ready to have the pudding, simply take the needed portion out of the freezer and let it thaw at room temperature, or pop it in the microwave for an easy warm-up if prefer it hot. You can stir in a few spoons of milk to thin it out when reheating or when serving it.
Rice Pudding With Cooked Rice (No Eggs)
Equipment
- Spatula
- Saucepan
- Measuring spoons and cups
Ingredients
- 2 cups cooked rice
- 2 cups whole milk
- ⅓ cup granulated sugar
- ½ tsp cinnamon powder
- ¼ tsp grated nutmeg
- ⅛ tsp salt
Instructions
- Combine cooked rice with milk in a medium saucepan over low heat and bring to a gentle simmer for 2 minutes.
- Go in with ground cinnamon, nutmeg, and salt, and stir well to combine. Increase the heat to medium and cook for 7 minutes until the liquid reduces by half and starts to thicken up. Making rice pudding with cooked rice is far much easier than cooking it from scratch.
- Add sugar and stir to combine, keep cooking and stirring until the rice is fully cooked and the milk is fully absorbed about 10 minutes. The secret to making the perfect rice pudding with cooked rice is stirring constantly so that the mixture doesn't stick to the bottom of the pan.
- Once everything is well blended, remove the pudding from the heat and stir in vanilla extract. Serve warm or cool with a sprinkle of cinnamon and top it with raisins just the way you would prefer it.
Notes
Storing Rice Pudding
Once your cooked rice pudding has cooled down to room temperature, transfer it to an airtight container and wrap it tightly with plastic wrap. Store it in the fridge for up to 5 days. When you are ready to eat it give it a good stir as the top can become slightly hardened over time. You can drizzle some milk and stir to loosen it a bit if it has thickened up. Enjoy it chilled straight from the fridge. However, if you prefer to serve your pudding warm, simply reheat the leftovers on the stove or microwave until they reach that perfect temperature again, and don’t forget to add a few splashes of milk when reheating it to help thin it out and enable it to heat up evenly.Substitutes and tips for rice pudding with cooked rice without eggs
- Try using coconut milk, instead of regular milk and adding shredded coconut to serve for a tropical twist.
- Regular whole milk could be replaced with almond milk, condensed milk, evaporated milk, half and half, or heavy cream in this recipe. You can try combining regular milk with half and half or with heavy cream or any other milk of your choice.
- Make sure that the ratio of liquid to rice is right. Too little milk and your pudding will be dry and lumpy also when you add too much the pudding won’t set properly.
- Swap out cinnamon powder for ground cardamon for a more exotic kick.
- Honey or brown sugar can be used as a sweetener. brown sugar has a sort of caramel-like flavor that I think will complement this rice pudding perfectly.
- Add in some toasted pecans, dried cherries, or chopped dates for a sweet and chewy bite instead of raisins.
- You could also substitute quinoa or millet for the cooked rice, these grains have a nuttier flavor and are packed with protein and fiber, and they add an interesting texture to this dish.
With the right combination of ingredients, making this delicious and creamy bowl of rice pudding with cooked rice without eggs has never been easier.
This is ready in a couple of minutes and the result is a delicious, creamy pudding that can be enjoyed plain or enhanced with your favorite toppings. If you have made it already please share your experience in the comments below.