This rice pudding with condensed milk recipe is SUPER EASY to make and prepared using leftover rice! Best of all this rice pudding is only FOUR ingredients, easily customizable, SUPER creamy, and made in MINUTES! This rice pudding tastes just like old fashioned rice pudding that takes hours to make! This recipe is great for gifting or for enjoying as a delicious dessert or snack! Enjoy!

This recipe is so EASY and SO versatile! This recipe cooks up in MINUTES! It is delicious when served warm or cold!
This is a dish that is super quick to prepare, deliciously creamy, and perfect for the whole family. Make this recipe the night before and store in mason jars in the fridge for a quick treat, dessert, or snack at any time!
For another delicious and creamy pudding recipe, see my Banana Pudding Parfait recipe!
Jump to:
Rice Pudding with Condensed Milk Ingredients
The best thing about this recipe is that it has only 4 ingredients! Many of these ingredients you already have in your fridge or pantry! For this sweet, and flavorful recipe you will need the following ingredients:

- Cooked Leftover Rice-I used leftover cooked jasmine rice that I had used the night before, but feel free to use any leftover rice!
- Sweetened Condensed Milk-Use store bought sweetened condensed milk or sweetened condensed oat/coconut milk for this recipe. So yummy!
- Vanilla extract- You can use vanilla extract, vanilla bean pods, or vanilla bean powder for this recipe!
- Cinnamon- Don’t skip the cinnamon in this recipe! It is so delicious! Feel free to omit though if you do not like cinnamon, or you can also use a cinnamon stick if you want to add a milk cinnamon flavor!
Optional: Raisins- Add your favorite raisins to this recipe if you like raisins in your rice pudding! They get so plump and juicy!
See recipe card for additional details and quantities.
Rice Pudding with Leftover Rice Instructions
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Use the following step-by-step instructions for how to make this delicious rice pudding with condensed milk (leftover rice) recipe:

Add your leftover rice, condensed milk, vanilla extract, and cinnamon (optional to add raisins here) to the pre-heated medium saucepan. Stir well.

Continue cooking over medium heat, stirring often, for 10-15 minutes, or until most of the liquid is absorbed by the rice.

Remove the pan off of the heat.

Allow to cool slightly and enjoy!
Hint: Use your favorite leftover cooked rice for this recipe! You can even used leftover cooked brown rice for extra fiber!
Rice Pudding Substitutions
This sweet and creamy recipe is so simple and makes substituting ingredients so easy for allergy, and diet, friendly alternatives!
- Vegan/Dairy-Free - You can use your favorite vegan sweetened condensed coconut or oat milk for this recipe!
- Kid friendly - This recipe is already super kid friendly but feel free to omit the cinnamon if that flavor is too strong for your kiddos!
Creamy Rice Pudding Variations
This recipe is easily customizable with multiple variations and serving suggestions that your whole family will love! Here are some ideas:
Rice Pudding Ingredient Variations:
- Chopped nuts
- Dried cranberries
- Dried apricots
- Chocolate chips
- White chocolate chips
- Cocoa nibs
Rice Pudding Serving Variations:
- Amaretto
- Rum Chata
- Rum
- Cherry brandy
Tip: If you are looking to spice up this recipe for the adult family and friends in your life, you can spike this recipe with a little liquor. Amaretto, Rum Chata, and cherry brandy go great with this rice pudding recipe!
Equipment
This recipe is SO easy, and simple to make that it only requires an 8 quart medium saucepan and a spoon! That’s it! This recipe requires very little equipment and is made in MINUTES!
Tip: Make these ahead of time and give to people as gifts! This is the easiest gift to make for birthdays and holidays! I often make these for holiday treat boxes for my friends and family! They are ALWAYS a hit!

Storage
Store this creamy rice pudding in the fridge, in an airtight container, for up to 4-5 days. This recipe is so delicious that I doubt it would last that long in the fridge!
You could also freeze this recipe, in an airtight container, for up to 3 months! Remove from the freezer to defrost for about 3-4 hours at room temperature, or add the frozen rice pudding to a medium saucepan and defrost over medium heat in a pan! Then serve warm!
Top tips
- Use your favorite leftover cooked rice for this recipe! You can even used leftover cooked brown rice for extra fiber!
- Make these ahead of time and give to people as gifts! This is the easiest gift to make for birthdays and holidays!
- If you are looking to spice up this recipe for the adult family and friends in your life, you can spike this recipe with a little liquor. Amaretto, Rum Chata, and cherry brandy go great with this rice pudding recipe!
Frequently Asked Questions (FAQs)
Rice pudding goes with so many ingredients due to the mild flavor of rice pudding. Serve rice pudding with coffee, tea, brandy, amaretto, or milk. You can also serve rice pudding with cookies, whipped cream, or warm vanilla custard!
You typically will store rice pudding in the fridge until you are ready to serve or you can consume rice pudding immediately while warm. Rice pudding is then stored in the fridge for up to 4 days.
Rice pudding is served both cold or warm. Traditionally rice pudding is served chilled and thickened with a little whipped cream over the top!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Rice Pudding:

Rice Pudding with Condensed Milk (Leftover Rice)
Equipment
- 1 4 Quart Saucepan with Lid
- 1 Spoon For mixing
Ingredients
Rice Pudding
- 2 Cups Cooked Jasmine rice Leftover, pre-cooked rice
- 1 Cup Sweetened condensed milk
- Β½ teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- Β½ Cup Raisins Optional
Instructions
Rice Pudding
- Measure out all of your ingredients. Preheat your medium saucepan to medium heat.
- Add your leftover rice, condensed milk, vanilla extract, and cinnamon (optional to add raisins here) to the pre-heated medium saucepan. Stir well.
- Continue cooking over medium heat, stirring often, for 10-15 minutes, or until most of the liquid is absorbed by the rice.
- Remove the pan off of the heat. Allow to cool and enjoy!
Rachael
I used basmati, and still tastes good! Might need half a cup more when using that one.
timelessdishes
YES! That sounds delicious! Thank you so much for making the recipe!!
Evelyn
MMM good
timelessdishes
Thank you SO MUCH! I am so so glad that you enjoyed the recipe!
Stuart
Had some leftover rice and needed something to do with it. Delicious and easy to make 10/10 highly recommend π