I had a ton of rice leftover from a meal and I was trying to rack my brain over what I should do with it. And then I remembered that over the summer we had gone to visit friends that we knew from Georgia who were living up in Northern California. While there we had rice pudding one night for dessert and it was big hit. So I decided to try to use the leftover rice to make rice pudding.
Now this isn’t quite as creamy as if you were to make it the real way but it was still really yummy and everyone gobbled it down with no complaints. And I am always up for a new way to use up leftovers other than just freezing them.
Quick & Easy Rice Pudding
- 3 cups cooked rice
- 2 cups milk
- 1/4 cup butter
- 1/2 tsp salt
- 1 tsp cinnamon
- dash of nutmeg
- 1 Tbsp vanilla
- 1/4 cup packed brown sugar
- 1 whole egg beaten
- Combine all ingredients but egg in a large pot over medium low heat. Cook until mixture beings to simmer and reduce heat to low. Cook for 5-8 minutes. Remove from heat.
- Slowly drizzle in egg stirring constantly.
- Allow to cool slightly. If too thick, add a little extra milk. If too thin, return to burner and continue to cook for a few additional minutes.