This 4-ingredient simple rice pudding is the kind of sweet comfort my dad made every Sunday in April, using whatever cooked rice was left from the week. It’s thick, creamy, and gently scented with cinnamon—more like a warm memory than a fancy dessert. Versions of rice pudding show up everywhere from Latin America to the Middle East to Scandinavia, but this one leans into pure practicality: leftover grains, a bit of milk, sugar, and spice, slowly simmered until the rice swells and the mixture turns into a spoonable hug from the past. It’s ideal for home cooks who want to stretch leftovers into something cozy without fuss or special equipment.
Serve this rice pudding warm or chilled, straight from the plastic container or scooped into small bowls. I like a light dusting of extra cinnamon on top for aroma and a touch of color. It pairs nicely with fresh berries, sliced bananas, or a spoonful of jam if you want a bit of brightness. A small cup of coffee or black tea balances the sweetness, while a glass of cold milk or a mild herbal tea makes it feel more like an evening snack. Because it’s quite rich and filling, keep portions modest and let people come back for seconds if they like.
4-Ingredient Simple Rice PuddingServings: 4
Ingredients
2 cups cooked leftover rice (any plain white rice, chilled is fine)
3 cups whole milk
1/3 cup granulated sugar
1 teaspoon ground cinnamon, plus more for sprinkling on top
Directions
Gather your ingredients. Make sure the leftover rice is plain (unsalted or lightly salted is fine, but avoid rice that’s been cooked with strong seasonings or sauces). Break up any clumps with your fingers or a fork so it’s easier to heat evenly.
In a medium, heavy-bottomed saucepan, combine the cooked rice, whole milk, and granulated sugar. Sprinkle in the ground cinnamon and stir well so the sugar and spice are evenly distributed and no dry pockets of rice remain.
Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon or heatproof spatula. As the milk warms, scrape the bottom and sides of the pan to prevent the rice from sticking or scorching.
Once the mixture reaches a gentle simmer (small bubbles around the edges, not a rolling boil), reduce the heat to low. Continue to cook, stirring often, until the rice softens further and the pudding thickens to a creamy, spoon-coating consistency, 20–25 minutes. The grains should look plump and suspended in a thick, white, custard-like base.
If the pudding becomes too thick before the rice is as tender as you like, add a splash of extra milk, a tablespoon or two at a time, and continue simmering until it reaches your preferred texture. Remember it will thicken more as it cools.
Taste and adjust sweetness if needed by adding a little more sugar while the pudding is still warm, stirring until dissolved. If you’d like a stronger cinnamon flavor, sprinkle in an extra pinch and stir again.
Remove the pan from the heat and let the pudding sit for 5–10 minutes to cool slightly and set up. It should be thick but still gently flow off a spoon, with soft, tender rice grains.
Spoon the warm rice pudding into a clean plastic tupperware container, smoothing the top with the back of the spoon. Dust the surface lightly with additional ground cinnamon so you see tiny brown speckles over the creamy white pudding.
Let the pudding cool to room temperature, uncovered, for about 20–30 minutes, then seal the container with its lid and refrigerate until chilled if you prefer it cold, at least 2 hours. The texture will become even thicker and creamier as it chills.
Serve the rice pudding straight from the container or portion into small bowls. If it’s very thick from the fridge, you can loosen individual servings with a spoonful of milk stirred in, or briefly warm them in the microwave, stirring halfway, until just heated through.
Variations & Tips
You can adapt this simple base to fit your kitchen and preferences while keeping the spirit of a four-ingredient, leftover-grain treat. If your rice is quite firm or a day or two old, give it a quick rinse under cold water and drain well before cooking to remove excess starch and any fridge flavors; this helps keep the pudding creamy rather than gluey. For a slightly richer version, swap 1 cup of the whole milk for half-and-half or evaporated milk, keeping the total liquid to about 3 cups so the pudding still sets thick. If you only have 2% milk, the pudding will still work, but it may be a bit less silky; cook it just a few extra minutes to help it thicken. You can also play with the cinnamon: use a cinnamon stick instead of ground cinnamon (remove it before chilling), or add a pinch of nutmeg or cardamom along with the cinnamon, understanding that technically you’re adding more than four ingredients. For a less-sweet snack, reduce the sugar to 1/4 cup; for dessert-level sweetness, increase it slightly. If your leftover rice is from different varieties—short-grain, long-grain, or even a mix—just know that shorter grains will give a creamier, more cohesive pudding, while long-grain will stay more distinct. Food safety tips: Always start with cooked rice that has been cooled and stored properly—refrigerate leftover rice within 1–2 hours of cooking, keep it in a sealed container, and use it within 3–4 days. Discard rice that smells off or looks slimy. When reheating rice pudding, heat only what you plan to eat, bringing it to at least a steamy-hot temperature before cooling slightly to serve. Do not leave cooked rice or rice pudding at room temperature for more than 2 hours to reduce the risk of bacterial growth.
