Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups cooked white rice (cold or room temp)
- 2 cups whole milk, divided
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 1 tablespoon cornstarch (optional, for extra creaminess)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (optional, for richness)
- 1/3 cup raisins
- 1/4 cup toasted chopped nuts (pecans or walnuts)
Do This
- 1) In a large microwave-safe bowl, whisk 2 tablespoons milk with cornstarch (optional).
- 2) Stir in remaining milk, cooked rice, sugar, cinnamon, and salt.
- 3) Microwave on HIGH for 3 minutes; stir well.
- 4) Microwave 2 minutes; stir well, scraping the bottom.
- 5) Microwave 1–2 minutes more until gently bubbling and creamy (165°F / 74°C).
- 6) Stir in vanilla and butter; fold in raisins. Rest 2 minutes to thicken.
- 7) Serve warm with toasted nuts and an extra pinch of cinnamon.
Why You’ll Love This Recipe
- Uses leftover cooked rice and basic pantry staples for a quick comfort dessert.
- Microwave method means no stovetop stirring and minimal cleanup.
- Creamy, cinnamon-forward flavor with plump raisins and a crunchy nut topping.
- Easy to adjust thickness: cozy and loose, or thicker and scoopable.
Grocery List
- Produce: None required (optional: fresh berries for serving)
- Dairy: Whole milk, unsalted butter (optional)
- Pantry: Cooked white rice, granulated sugar, ground cinnamon, fine salt, cornstarch (optional), vanilla extract, raisins, pecans or walnuts
Full Ingredients
For the Microwave Rice Pudding
- Cooked white rice: 2 cups (about 300 g), cold or room temperature
- Whole milk: 2 cups (480 ml), divided (use 2 tablespoons for slurry if using cornstarch)
- Granulated sugar: 3 tablespoons (38 g)
- Ground cinnamon: 1 teaspoon, plus more for serving
- Fine salt: 1/8 teaspoon
- Cornstarch (optional, for thicker/creamier texture): 1 tablespoon (8 g)
- Vanilla extract: 1 teaspoon
- Unsalted butter (optional): 1 tablespoon (14 g)
Mix-Ins and Toppings
- Raisins: 1/3 cup (about 50 g)
- Toasted chopped pecans or walnuts: 1/4 cup (about 30 g)
Step-by-Step Instructions
Step 1: Choose the right bowl (to prevent boil-overs)
Use a large microwave-safe bowl (at least 2-quart / 2-liter). Rice pudding can bubble up as it heats, so extra space helps prevent spills. You’ll also want a whisk (for the milk) and a sturdy spoon (for stirring the rice).
Step 2: Make a quick thickener (optional, but very helpful)
If you like pudding that’s reliably creamy and lightly thick (instead of more “milky”), whisk 1 tablespoon cornstarch with 2 tablespoons of the milk in the bowl until completely smooth—no lumps.
If you prefer a looser, more delicate pudding, skip the cornstarch and move on to the next step.
Step 3: Combine the base ingredients
Add the remaining milk (so you still use a total of 2 cups milk), then stir in the 2 cups cooked rice, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
Stir thoroughly so the rice is evenly coated and the sugar starts dissolving.
Step 4: Microwave in short bursts, stirring well between
Microwave on HIGH for 3 minutes. Carefully remove the bowl and stir very well, scraping the bottom and sides (this prevents hot spots and keeps the mixture smooth).
Microwave on HIGH for 2 minutes more. Remove and stir again, scraping the bottom.
Step 5: Finish heating until creamy and gently bubbling
Microwave on HIGH for 1 to 2 minutes, just until the pudding is gently bubbling and looks creamier. If you have an instant-read thermometer, aim for 165°F (74°C) in the center.
If it still seems thin, microwave in additional 30-second bursts, stirring each time, until it reaches your preferred consistency. (It will also thicken as it stands.)
Step 6: Add vanilla, enrich (optional), and plump the raisins
Stir in 1 teaspoon vanilla extract and 1 tablespoon butter (if using) until melted and glossy. Fold in the 1/3 cup raisins.
Let the pudding rest for 2 minutes. This short rest helps the rice absorb liquid, the raisins plump up, and the pudding thicken into a classic creamy texture.
Step 7: Serve warm with toppings
Spoon into bowls. Top with toasted chopped pecans or walnuts and a light dusting of cinnamon. Serve warm for the coziest, creamiest experience.
Pro Tips
- Stir like you mean it: The biggest secret to smooth microwave rice pudding is thorough stirring, especially scraping the bottom where milk can overheat.
- Adjust thickness easily: If it gets too thick, stir in 1–3 tablespoons warm milk to loosen right before serving.
- Use whole milk for best texture: Whole milk (3.25%) gives a creamy mouthfeel without needing extra thickeners.
- Toast the nuts for better flavor: Toast nuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned.
- Sweeten to taste: If your rice is unsalted and very plain, you may prefer up to 4 tablespoons sugar; start with 3 and adjust after heating.
Variations
- Brown sugar cinnamon: Swap granulated sugar for 3 tablespoons packed light brown sugar for a deeper, caramel-like flavor.
- Chai-spiced: Add 1/8 teaspoon ground ginger and a tiny pinch of ground cloves along with the cinnamon.
- No raisins, extra crunch: Skip raisins and top with 2 tablespoons toasted sliced almonds plus a drizzle of 1 teaspoon maple syrup per bowl.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days. Rice pudding thickens as it chills. To reheat, microwave individual servings on HIGH for 45–90 seconds, stirring halfway through, and add 1–2 tablespoons milk as needed to restore a creamy texture. For best topping crunch, store nuts separately and add right before serving.
Nutrition (per serving)
Approximate per serving (1/4 of recipe, with raisins, without nuts, with whole milk and no butter): 270 calories, 7 g protein, 52 g carbs, 4 g fat, 1 g fiber, 26 g sugars, 180 mg sodium.
