in our kitchen :: rice pudding {a bowl of YUM!}

Hope everyone’s week is off to a fantastic start. We tried a new recipe this afternoon and I just HAD to share it with you!

**Continue to the bottom of this page for a photo of Alex with his class.

Recipe :: Leftover Rice Pudding


2 cups leftover cooked white rice (I used brown rice)

3 cups milk (any kind)

1/2 cup sugar (I reduced to 1/3 cup)

small pinch salt

1/2 cup raisins

1 teaspoon vanilla extract (I omitted this)

1/2 teaspoon cinnamon, optional

pinch nutmeg, optional

Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.

Divide rice pudding into individual serving dishes serve warm or chilled.

Makes 4-6 servings.


Alex’s class recently had a special visit from the Air Force Band. Click the photo to enlarge.

Love to all,


2 thoughts on “in our kitchen :: rice pudding {a bowl of YUM!}

  1. Mel–sounds delicious–and I have leftover rice in the fridge from Chinese takeout over the weekend–looks like i will be making some rice pudding!! Thanks for the recipe and love the pictures!!
    Love you all Aunt Carol XO

    • Aunt Carol, Leftover rice from Chinese is perfect! You are gonna love it…it WAS delicious {it’s all gone now:-)} and so easy to make. I used golden raisins and they were so yummy plumped up with the creamy rice. Enjoy it! Love to You and Uncle Al! xoxoxox

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