Delicious Rice Pudding with Cooked Rice Easiest Recipe Ever

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Want the best outdated recipe? Any leftover rice can be turned into a delightful and irresistible breakfast or dessert with this Rice Pudding with Cooked Rice.  


– 1 ½ cup cooked white rice – 1 cup whole milk – ¼ teaspoon kosher salt – 1 egg beaten – ½ cup heavy cream – ¼ teaspoon ground cinnamon – pinch ground nutmeg – ⅓ cup granulated sugar – ⅓ cup golden raisin – ⅓ cup raisin – 1 tablespoon unsalted butter – ½ teaspoon 


Immediately following the completion of the cooking process, place the rice, together with the milk and salt, in a small pot.  

Step 1

The saucepan should be placed over a medium-low heat. In approximately ten minutes, whisk the mixture on occasion until it has reached the desired consistency. 

Step 2

The egg that has been beaten, the heavy cream, the cinnamon, and the nutmeg should be combined in a small basin using a whisk. Let the batter be set aside. 

Step 3

Make sure that the sugar is completely incorporated into the rice mixture by whisking it together once it has been added.  

Step 4

While continuously stirring, add the heavy cream mixture in increments until it is entirely integrated into the mixture. 

Step 5

The mixture should be whisked to combine the two types of raisins after they have been added. Maintain the stirring of the mixture on a regular basis until it has reached the desired consistency, 

Step 6

which should take approximately five to eight minutes. After the mixture has reached the proper consistency, take the pot off the heat and add the butter and vanilla extract to the mixture. 

Step 7

Following a cooling period of around ten minutes, the mixture should be stirred on occasion before being served.  

Step 8


-Calories: 396kcal -Carbohydrates: 56g -Protein: 6g -Fat: 17g -Saturated Fat: 10g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 5g -Trans Fat: 1g -Cholesterol: 95mg -Sodium: 205mg -Potassium: 331mg -Fiber: 2g -Sugar: 27g -Vitamin A: 683IU -Vitamin C: 1mg -Calcium: 113mg -Iron: 1mg

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