Name: Super-Quick Rice Pudding
Prep time: 5 min
Cook time: 5 min
Ingredients: 200g/1 cup cooked white rice – any grain, but short grain, such as Japanese or Jasmine rice resembles rice pudding more authentically; 250ml/1 cup milk, ideally full fat; 20g caster sugar, maple syrup or honey; pinch of grated nutmeg, or to taste; pinch of salt, if necessary; 1 tablespoon double/heavy cream (optional); 1 teaspoon/ 5g unsalted butter (optional); ½ teaspoon vanilla extract

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Transform your leftover cooked rice into a fabulous dessert, with this Super-Quick Rice Pudding recipe. If, like me, you are prone to making too much rice, but also hate waste, this is a wonderful way to use up those leftovers. Even better, it turns plain rice, which you have made to accompany a savoury supper, into a dreamy, creamy dessert, in just a few minutes.

No need to remember to put a rice pudding in the oven a few hours before you want to eat it, and no need to have the oven on for a few hours, this luscious, economical dessert is ready in minutes. Or why not make it for a cheeky breakfast? So good!

How to make Super-Quick Rice Pudding

Collect all your ingredients together:

cooked white rice – any grain, but short grain, such as Japanese or Jasmin rice resembles rice pudding more authentically
milk, ideally full fat
caster sugar, maple syrup or honey.
grated nutmeg
salt, if necessary
double/heavy cream (optional)
unsalted butter (optional)
vanilla extract

Now make this fabulous dessert:

Measure the rice, milk, sugar and nutmeg into a thick based saucepan.
Bring to a gentle simmer, stirring continuously, until it thickens and you reach the consistency you are looking for. This will only take a few minutes.
Taste and adjust seasoning, adding more sugar or a pinch of salt, if necessary.
When you are happy, stir in the butter and/or cream and the vanilla extract. Mix well over a low heat.
Serve – delicious hot, at room temperature or warm, either as is or with some whipped cream, fresh, cooked, dried fruit or a spoon full of your favourite jam.

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Super-Quick Rice Pudding

Transform your leftover cooked rice into a fabulous dessert, with this Super Quick Rice Pudding recipe. If, like me, you are prone to making too much rice, but also hate waste, this is a wonderful way to use up those leftovers. Even better, it turns plain rice, which you have made to accompany a savoury supper, into a dreamy, creamy dessert in just a few minutes.

Course Breakfast, Dessert

Keyword leftovers, quick, rice, rice pudding

Prep Time 5 minutes

Cook Time 5 minutes

Servings 2

Author Susan

Ingredients

200g/1 cup cooked white rice – any grain, but short grain, such as Japanese or Jasmine rice resembles rice pudding more authentically
250ml/1 cup milk, ideally full fat
20g caster sugar, maple syrup or honey
pinch of grated nutmeg, or to taste
pinch of salt, if necessary
1 tablespoon double/heavy cream (optional)
1 teaspoon/ 5g unsalted butter (optional)
½ teaspoon vanilla extract

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Measure the rice, milk, sugar and nutmeg into a thick based saucepan.
Bring to a gentle simmer, stirring continuously, until it thickens and reaches the consistency you are looking for. This will only take a few minutes.
Taste and adjust seasoning, adding more sugar and/or a pinch of salt, if necessary.
When you are happy, stir in the butter and/or cream and the vanilla extract. Mix well over a low heat.
Serve – delicious hot, at room temperature or warm, either as is or with some whipped cream, fresh, cooked, dried fruit or a spoon full of your favourite jam.