Home / Recipes / recipe

Vanilla Rice Pudding

Leftover rice is a great excuse to make Vanilla Bean Rice Pudding! This easy recipe is as simple as simmering leftover rice with sugar, vanilla extract or paste, and sugar for a comforting and delicious dessert.

Vanilla Rice Pudding

Rice pudding is one of those recipes that can be a little polarizing. It seems like people either love it, or really dislike it. I happen to love it. It's so creamy and comforting! Best yet, it's the perfect use for leftover rice. So when I made a stir fry dish last week and had a bunch of leftover rice, I knew I needed to whip up a batch of my Vanilla Bean Rice Pudding.

Now, I'm a chocolate girl at heart, but this was some pure vanilla goodness.  It was sweet and simple, creamy yet chewy, and so satisfying.  

Vanilla Rice Pudding

Ingredients in Vanilla Rice Pudding

Cooked Rice - jasmine and basmati rice work really well in this recipe, however plain white rice or even brown rice will work, too.

Milk - I recommend using 2% to whole milk.

Granulated Sugar

Vanilla Extract or Paste - I love using vanilla paste because it really has great vanilla flavor along with adding vanilla specks throughout the rice pudding.

Cinnamon and Nutmeg - Optional, but add a depth of flavor.

Vanilla Rice Pudding

Like this recipe? Check these out, too:

Banana Pudding Trifle

Vanilla Bean Creme Brulee

Lemon Poke Cake

Vanilla Rice Pudding

Vanilla Rice Pudding

A creamy comforting dessert of rice pudding with vanilla bean paste!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
50 minutes
Servings: 4 -6 servings
Calories: 327kcal

Ingredients

  • 2 cups cooked rice
  • 3 cups milk (2% to whole milk)
  • ½ cup granulated sugar
  • pinch of salt
  • 1 tablespoon vanilla bean paste *vanilla extract works, too
  • ½ teaspoon cinnamon optional
  • pinch of nutmeg

Instructions

  • Combine rice, milk, sugar, and salt in medium saucepan.  
  • Bring to a boil, add vanilla bean paste/extract, cinnamon, and nutmeg, reduce heat, and let simmer for 35-45 minutes depending on how absorbent your rice is and how thick you like your rice pudding.
  • Spoon into individual ramekins and serve warm or chilled, topped with berries.  

Nutrition

Calories: 327kcal | Carbohydrates: 58g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 269mg | Fiber: 1g | Sugar: 36g | Vitamin A: 296IU | Calcium: 215mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate
 
 
 
 

4 Comments
Join The Conversation
Want More?

Get fast, fresh, and easy recipes delivered right to your inbox.

More


Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. Hey Taylor... I know that you are gone right now, but did you hear that we are getting a Trader Joe's??!!

  2. I've always been a little scared to try or make rice pudding. Your good review makes me a little less leery about it!

  3. I am a lot like you when it comes to cooking. I am better but, I still rush through my directions.Looks like your mistake paid off in this fabulous pudding. Rice pudding is one of my favorites. This post reminded me how I much love it.