Hamdi Saidani This Quick-and-Easy Rice Pudding Recipe is a creamy and easy recipe, which is made with leftover cooked white rice and your favorite ice cream. It’s a straightforward recipe, ready in about 25 minutes.
Quick-and-Easy Rice Pudding Recipe Ingredients
- 2 cups leftover cooked white rice
- 1 pint rum raisin ice cream or your favorite ice cream
- 1/4 teaspoon ground cinnamon
How To Make Quick-and-Easy Rice Pudding
- Combine Ingredients: In a medium pot, combine the leftover cooked white rice and the entire pint of ice cream.
- Simmer Until Thick: Set the pot over low heat. Cook, stirring often, for about 20 minutes. The ice cream will melt, and the mixture will simmer and thicken into a pudding-like consistency.
- Garnish and Serve: Transfer the warm rice pudding to serving bowls, garnish with a sprinkle of ground cinnamon, and serve immediately.
Recipe Tips
- How do you keep it from sticking or scorching? The secret to this simple recipe is low heat and frequent stirring. The sugars in the ice cream can easily scorch, so it’s important to stir every few minutes and not walk away from the stove.
- What’s the best rice to use? Plain, leftover, cooked white rice is perfect for this. Avoid using any rice that is seasoned or flavored. The rice should be cold from the refrigerator for the best texture.
- Can I use any flavor of ice cream? Yes! This is the fun part. A simple vanilla, cinnamon, or butter pecan ice cream works beautifully. Avoid using ice creams with large, hard chunks of candy or nuts, as they may not melt or incorporate well.
- How do I know when it’s done? The pudding is ready when it has thickened enough to coat the back of a spoon. Remember that it will continue to thicken significantly as it cools down.
What To Serve With Rice Pudding
This is a wonderfully simple and comforting dessert that is delicious on its own. For an extra touch, you could serve it with:
- A dollop of whipped cream
- A drizzle of caramel or chocolate sauce
- A few fresh berries, like raspberries or sliced strawberries
How To Store Rice Pudding
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding will become quite thick when chilled.
- Reheat: Reheat gently in the microwave or in a saucepan on the stove over low heat. You may want to add a splash of milk to loosen it to your desired creamy consistency.
Rice Pudding Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 350 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 12g
- Saturated Fat: 7g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use non-dairy ice cream?
Yes, this is a great recipe for a dairy-free version. A creamy oat milk or cashew milk-based ice cream would be an excellent substitute for the traditional dairy ice cream.
My pudding seems a little thin. What should I do?
If it seems too thin after 20 minutes, you can let it continue to simmer on low for another 5-10 minutes. Also, keep in mind that the pudding will thicken up a great deal as it cools from hot to warm.
Do I have to use leftover rice?
It’s highly recommended. The recipe works best with cooked and cooled rice. Using fresh, hot rice can cause the starches to break down differently, which may result in a gummier texture.
Try More Recipes:
- Creamy Pistachio Pops Recipe
- Chocolate Cannoli Recipe
- Roasted Pears with Blue Cheese and Walnuts Recipe
Quick-and-Easy Rice Pudding Recipe
Description
A genius 2-ingredient shortcut that uses melted ice cream to create an incredibly creamy and flavorful warm rice pudding in just minutes.
Ingredients
Instructions
- Combine the leftover rice and the entire pint of ice cream in a medium saucepan.
- Place over low heat and cook, stirring often, for about 20 minutes.
- Continue to cook until the ice cream is fully melted and the mixture has thickened to a pudding consistency.
- Serve warm in bowls with a sprinkle of cinnamon on top.
Notes
- The most important tip for this recipe is to use low heat and stir frequently to prevent the sugars in the ice cream from scorching on the bottom of the pot.
- For the best texture, use leftover, cold white rice. Freshly cooked, hot rice can make the pudding gummy.
- This recipe is a fantastic template for creativity; experiment with different creamy ice cream flavors like butter pecan, cinnamon, or caramel.
- Don’t be concerned if the pudding looks a little loose on the stove; it will thicken up significantly as it cools.
