Whenever we order Chinese takeout, we end up with way too much white rice. Since I don’t like to throw anything out, this recipe is a great treat. I make it with non-fat milk so it’s way healthier than what you would find at the Diner!
I had a sense of nostalgia for a time gone by as I made this recipe. Back before the pandemic, my coworkers and I would go to the Diner, which would give you a cup of delicious cinnamon rice pudding. Here’s a healthier version that uses up leftovers at the same time!
Leftover Rice Pudding
Course: DessertCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
30
minutesCalories
300
kcalIngredients
2 cups non-fat milk
2 cups cooked rice
1 tsp vanilla extract
1 tsp ground cinnamon
3 TBS sugar
1/4 tsp salt
1/2 cup raisins
Directions
- Because once you turn the heat on, you will need to keep stirring the milk, get all of your ingredients measured and place within reach of your stove. I also take out an extra small spoon and plate for Step 4.
- Add the milk to a large pot. Turn heat to medium-low. You have to keep stirring so that you do not scorch your milk. I like to use a sauce-whisk, but you can use a spoon or regular whisk.
- Don’t lose your patience. Just keep stirring as the milk comes up to temperature. It can take about 15 minutes to begin to thicken. Once you see the milk begin to thicken, add the rice. Since it is cooked rice, you might need to spend a minute breaking up clumps of rice. Then add the sugar, salt, vanilla, cinnamon, and raisins.
- Keep mixing. Let the milk mixture boil for about 5 minutes. You will see the mixture thicken. To test if it is done, take a small spoon of the mixture, and put it in a plate. If the mixture stays together, the pudding is done.
- Ladle into ramekins. Enjoy immediately, or refrigerate for later.
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