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Sunday, March 5, 2017

Rice Pudding on the Stovetop? Yes, Please!

For some reason, whenever I make rice I either make not-quite-enough or definitely-too-much (which is funny, because I always make the same amount), and we are bad at using up leftover rice before it does that fuzzy green thing in the fridge, so I am always looking for ways to use it up quickly.

One of the kids’ favorites is rice pudding, but I loathe heating up the whole oven to make it and it takes so long to bake. So I stumbled upon this stove top recipe and it is perfect! And it works with exactly the amount of rice I have, which is any amount---I just cook it longer to thicken it if need be.


This makes a tasty snack, dessert, or even breakfast.

Stovetop Rice Pudding

adapted from this original recipe on


  • 1-1/2 cups leftover cooked (and cooled) rice (I didn’t measure mine)
  • 2 cups milk, divided
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon (or more)
  • 1 egg, beaten
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract

1. In a bowl, whisk 1/2 cup milk, egg, sugar, cinnamon, and vanilla.

2. Combine rice, remaining milk, and salt in a 3 quart saucepan. Cook over medium heat, stirring until thick and creamy (mine took about 20 minutes).

3. Add the egg mixture to the pot, stirring continuously until the egg is “set,” a few minutes (it will be steaming hot and will have a glossy look and a pudding texture).


It will thicken more after you take it off the heat. Enjoy it warm or cold.

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