There’s something about old-fashioned rice pudding that just makes our mouths water. Whether we’re using it as a dessert or as a main course, this recipe is sure to please. Ingredients: 1 cup cooked white rice 1/2 cup milk 1/4 cup sugar 1 teaspoon vanilla extract 3 tablespoons butter, melted and cooled 2 cups heavy cream or 1 (14 oz) can whipped cream, divided 1/4 cup chopped nuts or raisins (optional) Instructions:

  1. In a large saucepan, combine cooked white rice, milk, sugar, and vanilla extract. Bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool slightly. 2. In a small bowl, whisk together butter and 1/4 cup milk until well combined. Pour the butter mixture into the saucepan with the cooked rice mixture and stir until well combined. 3. Cover the saucepan with plastic wrap and let stand for 30 minutes so that the flavors melded together. 4. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish with butter or cooking spray and spread 1/4 cup whipped cream in the bottom of it; set aside other ingredients for later use (nuts or raisins if desired). 5. Pour the cooked rice mixture into the prepared dish; top with remaining whipped cream if desired before serving immediately warm or at room temperature for 30 minutes before serving warm again

This old-fashioned rice pudding recipe is my grandma’s, and it tastes like comfort to me. It is the easiest to make because she makes it in the oven. No standing over it, mix and bake. I love it because it is a very creamy rice pudding and not overly sweet. I love to eat it very cold. Just right out of the fridge, but it is delicious hot as well. Please try it. It is the easiest of the rice pudding recipes.

How To Make Rice Pudding?

Can I Make Rice Pudding with Cooked Rice?

You can, but I would recommend making it on the stovetop. Place the cooked rice and all the ingredients into a medium-sized saucepan and cook on medium heat until almost all the liquid has been absorbed for about 20 minutes. Some people add a beaten egg into the mixture to make the pudding easier.

Storing Leftovers

You can store the leftovers in an airtight container in the fridge for about 4-5 days. Honestly, rice pudding gets better after a day in the refrigerator. To reheat, I recommend doing it in the microwave or the stovetop, if you like your rice pudding hot. If you feel it gets a bit thicker as the days go by, you can add a bit of milk to it and stir.