Stovetop Rice Pudding

By Diane Prenatt
March 23, 2014
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Stovetop Rice Pudding

Author Notes: I developed this porridge-y recipe to use up the rice that was left over from the stir-fries I always seemed to be making when my kids were little. (Easy Weekday Suppers!) They grew to like it so much, I'd make extra rice for supper to have some left over for breakfast. The texture will vary depending on whether you use white or brown rice, home-cooked or restaurant take-out. It's an adventure.Diane Prenatt

Serves: 4

  • 2 cups cooked white or brown rice
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons sugar, honey, or maple syrup
  • 1/4 cup raisins, currants, or other dried fruit
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1 short grating nutmeg
  1. Heat milk in medium heavy-bottomed saucepan over medium-high heat.
  2. Whisk in eggs until thoroughly blended.
  3. When it's just about to bubble, turn heat to medium-low and simmer until the mixture thickens , about 3 to 5 minutes, stirring occasionally.
  4. Add remaining ingredients and stir. Simmer another minute or two until heated through.
  5. Serve warm (although we've been known to eat this out of the refrigerator), as is. Also good with cooked apple slices and a dollop of plain yogurt.

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