Make Ahead

My Weekday Morning Rice Pudding

January 20, 2015
4.7 Stars
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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Kristin De Looff
    Kristin De Looff
  • Michael Riggio
    Michael Riggio
  • hkrf1017
    hkrf1017
  • Madds
    Madds

5 Reviews

Kristin D. March 23, 2021
Wow, this was delicious and so easy! Thank you for a great way to use my leftover rice. My ground cardamom was a bit too old/questionable, so I just used one dry cardamom pod to infuse the pudding while it cooked, then took it out. So good!
 
Michael R. October 9, 2018
Can you make this in larger batches for the week? Or will it not keep?
 
Madds May 19, 2018
I made this using rice that had been prepared with olive oil, which was a terrible move on my part. The pudding's consistency was perfect--this is clearly a great recipe, but the entire thing tasted of the oil, and was practically inedible. Make sure to use a neutral tasting or sweet rice while preparing!
 
TSmith February 4, 2016
Used half and half since it was on-hand and it was still quite delicious.
 
hkrf1017 January 31, 2015
Bookmarked this some time ago and made it this morning with leftover brown rice. Used all coconut milk. It was delicious and filling!