How to Make Rice Pudding with Leftover White Rice
Traditional rice pudding cooks in a mix of water and milk, which helps make it super creamy, and helps the rice become soft and flavorful. When you’re using leftover rice from the fridge, it can be a little dry, but since it’s already cooked, you don’t want to re-cook it in water and milk, because it could turn to mush. A great way to give the rice lots of flavor and creaminess without overcooking is to use your slow cooker to make rice pudding. The cooked rice can absorb moisture and flavor as it simmers, and the slow cooker’s low heat will prevent overcooking. Lightly coat the inside of a slow cooker with cooking spray. In a large bowl, mix about 4 cups of cooked white rice with one 12 oz. can of evaporated milk, 1 cup of milk, ⅓ cup sugar, and ¼ cup water. Stir in 1 cup of your favorite dried fruit, such as raisins, dried cranberries, or dried cherries (or a blend of a few fruits), 3 tablespoons of softened butter, 1 tablespoon of vanilla or vanilla bean paste, and 1 teaspoon of ground cinnamon. Pour the mixture into the slow cooker, then cover and cook on the low heat setting for 2 to 3 hours. Give the pudding a stir before serving, spoon into bowls, and enjoy!
How to Make Rice Pudding with Leftover Brown or Red Rice
No white rice? No problem! If you need to use up a few cups of cooked brown or red rice, you can also turn it into rice pudding. You’ll still want to use the slow cooker to prevent overcooking, and leftover brown and red rice will have about the same reheat time as white rice (even though they normally take longer to cook from raw). Lightly spray the inside of a slow cooker with cooking spray. In a large bowl, stir together about 4 cups of cooked brown or red rice, 2¾ cups unsweetened vanilla-flavored almond milk, and ⅓ cup raw turbinado sugar or brown sugar. Then, mix in 1 cup of dried fruit (such as apricots, cranberries, cherries, apples, or raisins), 2 tablespoons of softened butter, 1 tablespoon of chia seeds (although you can leave them out if you like), 1 teaspoon of finely shredded orange peel, and either 1 teaspoon of apple pie spice, or ¾ teaspoon ground cinnamon plus ¼ teaspoon ground nutmeg. Pour the mixture into a slow cooker, then cover and cook on the low heat setting for 2 to 3 hours. Stir before serving, and, if desired, pour extra almond milk over each serving before diving in. Never let leftover rice go to waste again! It’s super easy to make rice pudding with leftover cooked rice, and it makes one of the best winter dessert recipes. Let your slow cooker do the work and enjoy a rich, comforting treat.
