Leftover Rice Pudding

Name: Leftover Rice Pudding
Prep time: 15

5 out of 5 stars (based on 15 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

When feeling cold and want something a little sweet and soothing but don’t have a lot of energy, try this Leftover Rice Pudding recipe. If there is cooked white rice left...

4 cups cooked white rice
¼ cup golden raisins
2 cups milk
¼ cup dark brown sugar
1 tablespoon ginger, freshly grated
2 teaspoons butter, cut into small pieces

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Nutrition Facts

Calories

264 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

50 g

Sugar

14 g

Fiber

1 g

Protein

6 g

Sodium

38 mg

Directions

Preheat the oven to 350 degrees.
Mix the rice and raisins, and spread into a 9-by-9-inch baking pan.
In a small saucepan over medium-low heat, combine the milk, brown sugar, and ginger until the sugar has dissolves. Pour over the rice. The rice should be just covered, add more cold milk if needed.
Dot the top of the rice with butter and bake for 40 minutes or until deep golden. Let cool for 10 minutes then serve warm or at room temperature.

Chef Tips

For a creamier pudding, cook it 10 minutes less, or use more milk.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Leftover Rice Pudding