Make Ahead

My Weekday Morning Rice Pudding

January 20, 2015
7 Ratings
Author Notes

I love to turn leftover rice into a quick rice pudding for breakfast. This is the way I make it when I need it to be done on the quick side. —fiveandspice

  • Serves 1
  • 1/2 cup leftover cooked rice
  • 1/4 cup milk or coconut milk
  • 1/4 cup cream (or coconut milk)
  • 1/2 tablespoon maple syrup (use more or less to taste)
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1 pinch salt
  • Fruit of your choice, for topping (I tend to either use golden raisins or dried currants, or I make a quick sauce with whatever frozen berries are lurking in the freezer)
In This Recipe
  1. Combine the rice, milk, cream, maple syrup, cardamom, cinnamon, and salt in a heavy bottomed saucepan. Put the pan over medium-high heat, and as soon as it starts to bubble, turn the heat down to a gentle simmer.
  2. Simmer the rice, covered, until it has pretty much absorbed the liquid and is a thick, pudding-y texture -- mine usually takes about 7 to 10 minutes. Top with fruit and more sweetener, if desired. Rice pudding is equally good hot, cold, or at room temperature. So, if you need to take it with you in a cup, or if you need to set it aside while you go dry your hair, go for it. It will be fine.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.