Rice Pudding with Leftover Rice

10 ingredients · 25-30 minutes · 4 servings

Directions

1. Combine cooked rice, 1 1/2 cups milk, cinnamon, stevia & salt in a saucepan over medium heat. Cook & stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, raisins (if using) & beaten egg into the rice mixture & stir continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat & stir butter and vanilla extract into the pudding.

2. Remove from the heat and let the rice pudding cool in the pot for 10 minutes. It will continue to thicken as it cools. Enjoy!

Ingredients

• 2 cups Unsweetened Almond Milk

• 1/2 tsp Stevia Powder (to taste) or honey

• 1 tsp cinnamon

• 1 tsp Vanilla Extract

• 1/4 tsp Sea Salt

• 1 1/2 cups Basmati Rice (cooked & any variety of rice will work)

• 1 Egg (beaten)

• 2 tsp Butter (optional, if not using see note)

• 1/4 cup Raisins (optional)

Notes

Leftovers - Refrigerate in an airtight container for up to 5 days. Reheat with additional almond milk. Or, you can freeze rice pudding! To Freeze: Cool the pudding then you have two options here, either grab thick freezer bags or an airtight container and spoon in your rice pudding. Try to place it into bags/containers in single portion sizes, so you don’t find yourself defrosting too much at one time. To Defrost: thaw slowly overnight in the fridge or place the frozen pudding in a saucepan & cook over very low heat or heat in the microwave.

Serving Size - One serving is approximately 2/3 cup of pudding.

Nut-Free - Use a nut-free milk instead, like coconut, oat or dairy.

Additional Toppings - Garnish with cinnamon, fresh or mashed berries, banana, diced apple or pear, chopped nuts, sunflower pumpkin seeds, granola, or Quick Berry Sauce (see recipe).

Make this a source of Protein - Add a scoop of protein powder or collagen peptides to your bowl.

Consistency - If the pudding is too thick, thin with additional almond milk until desired consistency is reached.

Dairy-Free - To make this dairy-free, do not use butter and instead of using 2 cups of almond milk, use 1.5 cups of almond milk plus 0.5 cup of full-fat canned coconut milk. This will ensure creamy rice pudding!