Leftover rice is a great excuse to make Vanilla Bean Rice Pudding! This easy recipe is as simple as simmering leftover rice with sugar, vanilla extract or paste, and sugar for a comforting and delicious dessert.
Rice pudding is one of those recipes that can be a little polarizing. It seems like people either love it, or really dislike it. I happen to love it. It’s so creamy and comforting! Best yet, it’s the perfect use for leftover rice. So when I made a stir fry dish last week and had a bunch of leftover rice, I knew I needed to whip up a batch of my Vanilla Bean Rice Pudding.
Now, I’m a chocolate girl at heart, but this was some pure vanilla goodness. It was sweet and simple, creamy yet chewy, and so satisfying.
Ingredients in Vanilla Rice Pudding
Cooked Rice – jasmine and basmati rice work really well in this recipe, however plain white rice or even brown rice will work, too.
Milk – I recommend using 2% to whole milk.
Vanilla Extract or Paste – I love using vanilla paste because it really has great vanilla flavor along with adding vanilla specks throughout the rice pudding.
Cinnamon and Nutmeg – Optional, but add a depth of flavor.
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Vanilla Rice Pudding
- 2 cups cooked rice
- 3 cups milk (2% to whole milk)
- 1/2 cup granulated sugar
- pinch of salt
- 1 tbsp vanilla bean paste *vanilla extract works, too
- 1/2 tsp cinnamon optional
- pinch of nutmeg
- Combine rice, milk, sugar, and salt in medium saucepan.
- Bring to a boil, add vanilla bean paste/extract, cinnamon, and nutmeg, reduce heat, and let simmer for 35-45 minutes depending on how absorbent your rice is and how thick you like your rice pudding.
- Spoon into individual ramekins and serve warm or chilled, topped with berries.