Baked Rice Pudding using Leftover Rice is the perfect dessert to enjoy when you’ve made too much rice or ordered too much with your take out. Delish!
Rice pudding is a comforting dessert made with rice, milk, sugar, eggs, and spices. It’s a comforting dessert that you can enjoy warm or cold. It’s topped No matter how you like it, you’ll love this Baked Rice Pudding Using Leftover Rice.
Post Contains Affiliate Links. Read my full disclosure HERE
One more week until Christmas!! Woohoo!!!! Santa is coming!!!
This month is flying by and, honestly, I am thrilled. I am really excited for Christmas.
Plus, I really just want to get it over with. Does that sound awful? Wait, don’t answer that. It’s just that this month has been so busy. I’m looking forward to getting to Christmas break so that I can catch up on some things. Well, at least, I can hope to catch up on the mile long to do list.
Baked Rice Pudding using Leftover Rice
I can’t complain about this time of year. It really is loads of fun with activities, parties, and shopping. Plus, I love the baking that goes hand in hand with this season.
Obviously, there are some really great things to make, like cookies, pies, cakes, and candy. But, even with all that baking, I don’t want you to miss out on making this awesome Baked Rice Pudding.
This rice pudding is made with leftover rice so it’s great to make when you have made too much for dinner or have some leftover from take out. Don’t let the rice dry out just so you’ll toss it in a few days after you find it in the back of your fridge! Make s batch of this creamy Baked Rice Pudding.
Like all great rice puddings, you make a custard of eggs, sugar, milk, and vanilla. This is similar to making french toast, but instead of bread soaking up the custard, the rice does.
We make rice all the time in our house. And, while I try to make the right amount I often make way too much. This is similar to when we order to much rice when getting take out. We certainly eat plenty of leftovers, but making Baked Rice Pudding with it is a wonderful way to use it up.
I think that day old rice is the best rice for this as it has begun to dry out a bit, so it will soak up the custard really nicely.
I love raisins in my rice pudding, but some people don’t, and that’s perfectly fine. If you don’t, then just omit them, it’s as simple as that. But if you do like them, and you want to take this pudding to the next level, then soak the raisins in for rum for an hour before making the pudding. Soak them in the rum, then pour off the excess rum that remains. (I won’t tell if you toss back a shot with that!)
Once the raisins are mixed in, you’ll just about done with the rice pudding. Pour it into a greased 3 quart baking dish for the trip into the oven. The rice pudding is done when the rice pudding is set but still a bit jiggly in the center.
You’ll love taking a heaping serving of this Baked Rice Pudding. It’s a great way for using up leftover rice so it’s a wonderful recipe to have in your repertoire. Dessert just got so much better with this rice pudding.
Does the rice have to be old?
No, the rice doesn’t have to be old, but this is a great way to use up old rice. You can make it fresh for the recipe. But I find that if it’s a day or so old it soaks up the custard really well.
Do I have to use raisins?
The addition of raisins in desserts like rice pudding can be controversial. Since not everyone likes it, you can simply just skip incorporating them into the recipe.
More Yummy Rice Dishes
Baked Rice Pudding Using Leftover Rice
Baked Rice Pudding using Leftover Rice is the perfect dessert to enjoy when you've made too much rice or ordered too much with your take out. Delish!
- 4 eggs
- 1 Cup sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 cups milk
- 3 Cups cooked, cooled rice- preferably 1 day old
- 1 Cup raisins, optional
- In a large bowl, combine the eggs, sugar, vanilla bean paste, cinnamon, nutmeg, cloves, and milk; beat well.
- Add the rice and raisins. Let sit for 1 hour to absorb the custard mixture.
- Preheat oven to 350F. Pour the mixture into a greased a 9x13 baking dish or a 3 quart 3" deep casserole dish.
- Bake for 45 minutes, until the center is just set. Let cool for 15 minutes, prior to serving.
Optional: Soak the raisins in rum for an hour before making the rice pudding.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 68mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 6g
You must be logged in to post a comment.