rice, ginger, brown sugar, pudding- Leftover Rice Pudding- anti-cancer recipes- cook for your life
Leftover Rice Pudding
Servings: 6
Prep time: 15
This Leftover Rice Pudding recipe came about one night when it was cold and I wanted something a little sweet and soothing but didn’t have a lot of energy. I had some cooked white rice left over in my freezer and decided to repurpose it into pudding. It is VERY easy. This is not a runny creamy pudding it’s more solid and sticky. The brown sugar turns it golden brown and the ginger gives it a little bite. It’s really good, so use up that takeout rice and make this.


  1. Preheat the oven to 357 degrees.
  2. Mix the rice and raisins, and spread into a 9- by 9-inch baking pan.
  3. In a small saucepan over medium-low heat, combine the milk, brown sugar, and ginger until the sugar has dissolves. Pour over the rice. The rice should be just covered, add more cold milk if needed.
  4. Dot the top of the rice with butter and bake for 40 minutes or until deep golden. Let cool for 10 minutes then serve warm or at room temperature.



  • 4 cups cooked white rice
  • ¼ cup golden raisins
  • 2 cups milk
  • ¼ cup dark brown sugar
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons butter, cut into small pieces

Nutritional Information


264 cals


4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


50 g


14 g


1 g


6 g


38 mg

*per serving

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Ann's Tips and Tricks

If you want a creamier pudding, cook it 10 minutes less, or use more milk.




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