I love leftovers! Although I'm not sure that I was as big a fan of leftovers when I was a kid as I am now, everything changes when you become the cook and meal planner. I also really hate food waste and want to keep the food budget down. Plus, I always have rice leftovers...
Like leftover potatoes (see my Caesar Twice Baked Potatoes), Rice is another one of those things I always make too much of. And that's exactly how this recipe was born. However, I wanted a rice pudding that was a little more "festive" so in honor of the holidays, I have made this rice pudding into a Cranberry Gingerbread Stovetop Rice Pudding, using leftover cooked rice.
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🥘 Ingredients
This festive and easy Cranberry Gingerbread Stovetop Rice Pudding in under 15 minutes, with leftover cooked rice and no egg! I'm pretty particular about my rice pudding. Some recipes don't use condensed milk, but that's my preferred sweetener. And to me, rice pudding isn't rice pudding without cinnamon, yet strangely enough, some recipes don't call for it at all. Nor do I put egg in my rice pudding; it's just not necessary. The other ingredients thicken it up nicely - no egg required!
For this stovetop rice pudding, you'll need:
- cooked rice
- milk - I use 1 % milk but you could use another type of milk
- condensed milk
- salt
- cinnamon
- ground ginger
- dried cranberries
- vanilla extract
📖 Variations
🔪 Instructions
This recipe is sooo easy, you literally throw all the ingredients in a pot on the stovetop (aside from the optional whipped cream topping) and cook it uncovered, over medium heat for 10 minutes, or until thickened, stirring often. That's why I didn't post any process shots! Yes, it's that EASY!
Rice pudding is yet another one of those things that I didn't grow up with. I don't know why I never had it as a kid, but my family wasn't big on dessert anyway. That is a bad, but oh so good, habit I have acquired along the way. And I can't even recall how old I was when I did have it for the first time, but I loved it so much that I would actually buy it as a treat. And even though I didn't grow up with it, it's still pure comfort food! I guess the sweet, milky cinnamony flavors somehow remind me of french toast (in rice form, of course) on a cozy weekend morning. And the cranberry and gingerbread flavors completely elevate this pudding to an entirely new level, while giving it that comforting holiday flair!
🌡️Storing
You can store this in a sealed container in the fridge for up to 4 days (that includes from the time the rice was cooked). However, unfortunately, it does not freeze well.
👪 Serving Size
This recipe serves 6. However, depending on how much cooked rice you have or how many people you want to serve, you can cut it in half or double or triple it. Simply click on the blue serving size in the recipe card, select the number of servings and the recipe amounts will adjust accordingly.
Making rice pudding on the stovetop is a quick and easy method, so it's the ideal stovetop dessert. And since most rice pudding recipes use raisins, in the name of Christmas and all things Chrismasy, I replaced them with dried cranberries. Plus half of the people in my family don't like raisins. I think that's reason enough. So, if you are looking for festive and easy rice pudding recipes with leftover cooked rice, this is it!
Rice pudding with cooked rice (leftover rice) is a great way to use up rice leftovers. And if you are looking additional leftover rice recipes, give my festive Gluten-free Ham & Rice Benedict a try!
If you are looking for even more leftover recipes, check out my Leftovers Reinvented Board on Pinterest!
⭐ Reviews
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📋 Cranberry Gingerbread Stovetop Rice Pudding
Ingredients
- 3 cups cooked, leftover rice
- ¾ cups milk *I use 1 percent
- ½ cup condensed milk
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ⅔ cup dried cranberries
- 1 teaspoon vanilla extract
Garnish
- whipped cream optional
- cinnamon sprinkles
Instructions
- In a medium saucepan, combine all ingredients, except whipped cream.
- Cook, uncovered, over medium heat for 10 minutes or until thickened, stirring often.
- Remove from the heat; spoon into serving dishes. Serve warm; top with whipped cream if desired and cinnamon sprinkles.
Notes
Nutrition
🎄More Holiday Leftover Recipes!
- Leftover Ham, Rice & Beans- Gluten-free
- Leftover Turkey Enchiladas
- Leftover Cranberry Sauce Coffee Cake (with Coffee Glaze)
- Leftover Turkey, Cranberry & Brie Panini
- Healthy Leftover Creamy Ham Pasta with Peas
- Cosmo Cranberry Aioli
- Gluten-free Holiday Ham & Rice Benedict with Blender Cranberry Hollandaise
- Cranberry Swirl Cornbread Muffins: Leftover Cranberry sauce
Sabrina
What a great easy recipe. I too hate wasting but this is so delicious it’s not even like eating leftovers! Thanks for the great recipe 🙂