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Warm Breakfast Rice Pudding

Remember that creamy rice pudding your grandma used to make? This breakfast version is just as cozy but won't weigh you down. It's the perfect way to use up leftover rice, and the warm cinnamon-vanilla combo will make your kitchen smell absolutely heavenly on those chilly mornings.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked white or jasmine rice
  • 3 cups whole milk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • Fresh berries raisins, or sliced almonds for topping

Method
 

  1. In a medium saucepan, combine the cooked rice, milk, sugar, cinnamon, and salt over medium heat.
  2. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to low.
  3. Cook for 20-25 minutes, stirring occasionally, until the mixture thickens and becomes creamy. The rice should be soft and the pudding should coat the back of a spoon.
  4. Remove from heat and stir in the butter and vanilla extract until the butter is completely melted.
  5. Let the pudding rest for 5 minutes to thicken slightly. It will continue to thicken as it cools.
  6. Serve warm in bowls, topped with fresh berries, raisins, a drizzle of honey, or sliced almonds. Add an extra sprinkle of cinnamon if desired.