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Home » Recipes by Course » Desserts

Modified: Mar 11, 2025 Published: Mar 24, 2022· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Course » Desserts

Rice Pudding with Cooked Rice

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Rice Pudding with cooked rice is smooth, creamy, and studded with plump, sweet raisins. This gluten free, dairy free dessert is a great way to use up leftover rice. Make it in less than half an hour on the stove top.

two bowls of creamy rice pudding with raisins on blue placemat.
Creamy rice pudding with raisins
Jump to:
  • Ingredients for Leftover Rice Pudding
  • Instructions for Stove Top Rice Pudding
  • Recipe FAQ's
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • More Gluten Free Desserts You Might Like
  • Recipe

My husband has always loved rice pudding. Sadly, this was one of those things that I couldn't make "just like his mother's!" Both of our mothers used to whip up rice pudding with leftover rice without so much as a glance at a recipe. I'm a recipe follower, and the only recipes that I could find back in the day used uncooked rice. Therefore, I rarely made rice pudding.

Finally, as a special birthday treat for him, I decided to figure out how to make rice pudding with cooked rice. After all, since rice is gluten free, rice pudding is a naturally gluten free dessert! I've been making it this way for about a year now, and I think it's time for me to share the recipe with you.

Ingredients for Leftover Rice Pudding

raisins, egg, cooked rice, cashew milk, raw sugar, vanilla, and spices in small bowls with labels.
  • Rice - Any white rice is nice. If you'd like the simplicity of cooking your rice in an Instant Pot, my friend Lorena offers great instructions for Failproof Instant Pot Rice.
  • Raisins - Sultanas work well.
  • Cashew Milk - Use your favourite nondairy milk.

See recipe card for quantities.

Instructions for Stove Top Rice Pudding

Whisk the egg in a medium saucepan. Then add everything else except the vanilla. Cook it for 15 to 20 minutes over medium heat, stirring frequently. You might get away with cooking your pudding in 10 minutes if you have a heavy pot and stir constantly.

milky mixture with a couple raisins and cinnamon sprinkled on top, in stainless saucepan with wooden spoon.

When the pudding starts to thicken, remove it from the heat and stir in vanilla.

creamy rice pudding with raisins stirred with wooden spoon in stainless steel saucepan.

Hint: Serve the pudding warm.

Recipe FAQ's

What type of rice is best for rice pudding?

Because rice pudding is a dessert, white rice is more suitable for it than brown. You could use arborio, basmati, jasmine, long grain white, or any white rice you happen to have available. Since you're using cooked rice here, it doesn't matter what cooking time or how much water was needed when it was cooked. Stove top rice pudding is a versatile, forgiving dish.

How do you prepare rice pudding?

It's easy to make rice pudding with leftover, cooked rice. Simply combine plain, unflavored, cooked rice with a liquid (usually milk), an egg, a little sugar, salt, and some cinnamon in a medium saucepan on the stove top. Cook, stirring frequently over medium heat for 15 or 20 minutes, until it thickens up and becomes creamy.

Why is vanilla added at the end?

If vanilla is added too early, it can evaporate and leave very little flavour.

Substitutions

  • Milk - I've made this recipe dairy free by using nondairy milk. If you don't need yours to be dairy free, you can use regular milk.

Variations

  • Raisins - If you choose to reduce or omit the raisins, reduce the milk by almost the same amount. Raisins tend to absorb quite a bit of moisture. Without them, your rice pudding might be too thin and runny.
looking down into 3 bowls of creamy rice pudding with raisins and cinnamon on blue placemat.

Equipment

You don't need much special equipment for this recipe. A whisk is handy for beating the egg, but a saucepan, stove, and something to stir with are really all you need!

Storage

Store leftovers covered in the refrigerator for up to a week.

I don't freeze rice pudding. If you do, let me know how that worked out for you. In fact, I love to get your feedback in the comment section below the recipe.

Top tip

Be careful not to cook your rice pudding over such a high heat that it might scorch the bottom of the pan. Stir it frequently to prevent sticking and to keep an eye on it.

More Gluten Free Desserts You Might Like

  • Lemon Meringue Pie
  • Pavlova
  • Angel Food Cake
  • Vanilla Ice Cream
  • Chocolate Cake
  • Vanilla Cake

Recipe

two bowls of creamy rice pudding with raisins on blue placemat.

Rice Pudding with Cooked Rice

Sweet, creamy rice pudding is quickly made on the stove top with leftover, cooked rice.
4.84 from 12 votes
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Course: Dessert
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: rice pudding, rice pudding with cooked rice, rice pudding with leftover rice
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 239kcal
Author: Cathy

Equipment

  • 1 Medium Saucepan
Prevent your screen from going dark

Ingredients

  • 1 egg
  • 2 cups cooked white rice
  • 2 cups cashew milk or regular dairy milk
  • 1 cup sultana raisins
  • 2 tablespoons raw sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
US Customary - Metric

Instructions

  • In a medium saucepan, whisk the egg. Add everything else except the vanilla. Cook, stirring frequently, over medium heat for 15 - 20 minutes until it begins to thicken.
    1 egg
    2 cups cooked white rice
    2 cups cashew milk
    1 cup sultana raisins
    2 tablespoons raw sugar
    ½ teaspoon ground cinnamon
    ⅛ teaspoon ground nutmeg
    ⅛ teaspoon fine sea salt
  • Remove from heat, stir in the vanilla.
    1 teaspoon pure vanilla extract
  • Serve warm. Sprinkle a little additional cinnamon over each serving, if you wish.

Notes

  • I've tested this recipe with both dairy and nondairy milk. We didn't notice any difference. 
  • The pudding will continue to thicken as it cools.

Nutrition

Serving: 1person | Calories: 239kcal | Carbohydrates: 51g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 177mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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Reader Interactions

Comments

  1. Twila says

    March 30, 2025 at 1:46 pm

    5 stars
    I made it using flax egg since I’m allergic to eggs but it turned out just fine. It was very good.

    Reply
    • Cathy Brak says

      March 30, 2025 at 3:35 pm

      I'm happy to hear that the flax egg worked well. Thank you for sharing this information, Twila!

      Reply
  2. Gen says

    March 16, 2025 at 11:32 pm

    5 stars
    Delicious! I left out the raisins and decreased the milk.

    Reply
    • Cathy Brak says

      March 17, 2025 at 4:16 pm

      Thank you, Gen! I'm so glad you enjoyed it!

      Reply
  3. Kj says

    September 15, 2024 at 7:31 pm

    5 stars
    This is the best recipe I have come across for rice pudding. Definitely a keeper. I used regular milk and added extra cinnamon and nutmeg, because i love those spices. Turned out great.

    Reply
    • Cathy Brak says

      September 16, 2024 at 9:54 pm

      Thank you so much for giving my recipe a great rating! Extra cinnamon and nutmeg sounds good to me!

      Reply
  4. Rhonda M. says

    August 30, 2024 at 9:09 pm

    5 stars
    I made it with brown rice and 2% milk just tonight after dinner for a last minute dessert. I did add an extra egg, since the ones I had were small, a little bit of extra rice, and doubled the spices. It was just delicious, and still would have been, with or without the changes.

    Reply
    • Cathy Brak says

      August 31, 2024 at 8:16 pm

      Thank you, Rhonda! It seems that the substitutions you made were logical ones. I’m very glad that the pudding turned out well and you enjoyed it!

      Reply
  5. Maryann says

    June 22, 2024 at 4:09 pm

    I love rice pudding... I used chocolate chips in place of raisins...just to see how it would taste.. I loved it!..

    Reply
    • Cathy Brak says

      June 22, 2024 at 5:38 pm

      Thanks for sharing this, Maryann! Chocolate chips would be a great variation!

      Reply
  6. Julie Twig says

    January 14, 2024 at 7:00 pm

    5 stars
    I used almond milk. This was delicious and we finished each bowl with a drizzle of honey.

    Reply
    • Cathy Brak says

      January 14, 2024 at 11:56 pm

      Wonderful! Thank you so much for sharing your experience, Julie!

      Reply
  7. Mattie says

    January 14, 2024 at 3:01 pm

    I made this for the first time and the taste is wonderful; however, it is so dark-looking. No, it is not scorched! Not at all, did not even stick. For raw sugar, I used "Sugar in the Raw® Premium Turbinado Sugar" which is brown, and the cinnamon was a new bottle of organic cinnamon, and almond milk. Would any of these, or the combination, make the pudding turn brown? I am use to a creamy white rice pudding,

    Reply
    • Cathy Brak says

      January 14, 2024 at 11:55 pm

      Thank for sharing your experience with us, Mattie. Yes, the raw sugar and cinnamon probably did make it a little darker than you’re used to. I’m glad that you enjoyed the taste!

      Reply
    • Itty bitty says

      August 16, 2024 at 7:57 pm

      5 stars
      Yep, brown ingredients makes a brown finished product 😂
      Mines brown too

      Reply
  8. Sharon says

    December 12, 2023 at 7:37 am

    3 stars
    I followed the recipe and used unsweetened almond milk with cooked brown basmati rice. While the flavor is good, there was no creaminess or custard like consistency.

    Reply
    • Cathy Brak says

      December 12, 2023 at 2:53 pm

      Thank you for pointing this out, Sharon. As recommended in the ingredient details and Recipe FAQ's, white rice is more suitable in this recipe for that creamy consistency.

      Reply
  9. Elizabeth M Sherlock says

    November 16, 2023 at 8:46 pm

    5 stars
    I love homemade rice pudding!

    Reply
    • Cathy Brak says

      November 17, 2023 at 4:18 pm

      Thank you for taking the time to comment, Elizabeth. It's the ultimate comfort food, isn't it!

      Reply
4.84 from 12 votes (4 ratings without comment)

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