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89% would make again

Spiced Rice Pudding

by Rie McClennyfeatured in 6 Ways To Use Leftover Rice

Under 30 min

Under 30 min


for 4 servings

  • 2 cups rice (460 g), cooked
  • 3 cups milk (710 mL), divided
  • ¼ cup sugar (50 g)
  • salt, to taste
  • 1 egg
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cinnamon

Nutrition Info

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    Calories 261
    Fat 3g
    Carbs 47g
    Fiber 0g
    Sugar 17g
    Protein 8g

Estimated values based on one serving size.


  1. In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
  2. In a small bowl, combine remaining milk and the egg. Whisk well.
  3. Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
  4. Add the nutmeg and cinnamon, and mix well.
  5. Enjoy!