Quick leftover Rice Pudding
Recipes

Quick Leftover Rice Pudding

Hello Readers! As I promised in the previous post ” Creamy Coconut Milk Rice Pudding“, I am back with another Quick Leftover Rice Pudding recipe. This recipe is made of pre-cooked rice, almond milk, vanilla extract, cardamom, raisins, and maple syrup. This pudding is completely vegan no eggs, gluten-free, plant-based and naturally sweetened.

Quick Leftover Rice Pudding
Quick Leftover Rice Pudding

If you have pre-cooked rice and want to use it, then try this quick, super easy, pocket-friendly, delicious option to prepare Leftover Rice Pudding. All it takes is just 20 minutes of your time to make this rice pudding. Making rice pudding is the best way to use leftover rice. Probably it’s a well-known dessert as well in many families am I right?

In fact,  rice pudding is a very popular dessert in India and known as ‘Chawal Ki Kheer’. Not to mention, this classic traditional recipe calls for uncooked basmati rice which is cooked in regular milk, along with cardamom and saffron. Honestly, it adds more flavor and rich aroma to the rice pudding.

If you want to try classic Indian style recipe than check this Creamy Coconut Milk Rice Pudding. Furthermore, the only difference is instead of regular milk I used coconut milk and it is made with uncooked rice.

Quick Leftover Rice Pudding
Quick Leftover Rice Pudding

This pudding is very easy and quick to prepare. To start with first, simply add milk, leftover rice, cardamom, maple syrup into a pan. Second, mix everything evenly and bring it to a boil until it gets creamy and thicker. Please stir occasionally in between so that it does not stick to the pan. At the end add natural vanilla extract stir again, and our rice pudding is ready to serve. Serve this pudding either as a sweet breakfast bowl or as a dessert. Usually, I like to experiment with ingredients and toppings of rice pudding. I like to add fresh fruits, dry fruits, and nuts, etc. it adds more flavor to it.

The good thing about this recipe is that it is
  • Quick and Easy
  • Eggless
  • Vegan
  • Healthy
  • Gluten free
  • Plant-based
  • Naturally sweetened

Serve warm, hearty, delicious rice pudding or let it cool in the refrigerator, personally I like to eat it in both ways.  Just remember more you cool the pudding more it gets thicker. In fact, if you planning to have chilled rice pudding make sure to reduce the cooking time or add more milk while serving.

If you like this pudding I am sure you may also like Mango Chia Seed Pudding.

Quick Leftover Rice Pudding recipe that is easy, delicious, vegan and naturally sweetened. In India Rice Pudding is also known as ‘Chawal Ki Kheer’. This pudding is made by leftover rice.

AuthorPalak SakiCategory, , , DifficultyBeginner

Quick Leftover Rice Pudding

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients:-

 1 cup Leftover Cooked Rice
 1 tbsp Maple Syrup
 2 cups Almond Milk
  tsp Cardamom Powder
 1 tsp Vanilla Extract
  cup Raisins (optional)
Toppings
 ½ cup Fresh Mangoes
 Pumpkin Seeds
 Chia Seeds
 Pomegranate
 Coconut

Directions:-

1

Heat a pan add milk, leftover rice, cardamom, raisins, and vanilla extract. Mix well.

2

Allow the mixture to cook for at least 15 minutes (or until it gets creamy consistency) in low to medium flame.

3

Serve this rice pudding warm or chilled with your favorite toppings or have directly.

Recipe Note:-

1 Adjust the quantity of milk as per your taste or consistency you like. You can also add little water to the milk.

2 You can use any kind of rice for this recipe I am using medium size rice. I also love to use long grain basmati rice.

3 You can use any milk like full-fat milk, half n half cream, any other plant-based milk instead of almond milk.

4 For this recipe, I am using maple syrup to sweeten the pudding. But you can use any other sweetener as per your taste like regular sugar, honey, agave, coconut sugar, brown sugar, etc.

5 Add any toppings like fruits, raisins, and nuts of your choice or you can have the pudding itself. It also tastes delicious.

6 Store this pudding into the fridge for up to 2-3 days. Pudding gets more thickened into the fridge. Only you need to add milk before you serve the pudding.

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Quick Leftover Rice Pudding
Quick Leftover Rice Pudding

 

Did you make this recipe?

Tag @palaksaki on Instagram and hashtag it #palaksaki

 

Ingredients

 1 cup Leftover Cooked Rice
 1 tbsp Maple Syrup
 2 cups Almond Milk
  tsp Cardamom Powder
 1 tsp Vanilla Extract
  cup Raisins (optional)
Toppings
 ½ cup Fresh Mangoes
 Pumpkin Seeds
 Chia Seeds
 Pomegranate
 Coconut

Directions

1

Heat a pan add milk, leftover rice, cardamom, raisins, and vanilla extract. Mix well.

2

Allow the mixture to cook for at least 15 minutes (or until it gets creamy consistency) in low to medium flame.

3

Serve this rice pudding warm or chilled with your favorite toppings or have directly.

Quick Leftover Rice Pudding

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