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... That's how this Christmas Rice Pudding was born!
Like leftover potatoes (see my Caesar Twice Baked Potatoes and spaghetti noodle leftovers, rice is another one of those things I always make too much of. However, I wanted a leftover rice pudding that was a little more "festive." So in honor of the holidays, I have made this rice pudding into a Cranberry Gingerbread Rice Pudding, using leftover cooked rice.
This festive and easy Cranberry Gingerbread Stovetop Rice Pudding is a simple dessert that can be made 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
- ground ginger
- dried cranberries
- vanilla extract (or use vanilla bean)
*see recipe card for quantities
Dairy-free- Use a non-dairy milk such as almond milk and make your own Dairy-free condensed milk
Dried fruit - You can substitute dried cherries or dried apricots
Cranberries - you can use fresh cranberries instead of dried
Rice -You can use any type of cooked rice (brown rice , white rice, instant rice, jasmine rice, white or brown basmati rice etc..)
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!
Like bread pudding, 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!
You can store this rice pudding 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!
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If you are looking for even more leftover recipes, check out my Leftovers Reinvented Board on Pinterest
📋 Cranberry Gingerbread Christmas Rice Pudding Recipe
- whipped cream optional
- cinnamon sprinkles
- 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.