Microwave Rice Pudding Recipe With Cooked Rice: Speedy Custard With Cinnamon Swirl

This microwave rice pudding transforms leftover cooked rice into a creamy custard with minimal effort. The beauty lies in its simplicity—no stovetop, no constant stirring, just a few ingredients and your microwave.

Using pre-cooked rice cuts the time dramatically, while a cinnamon swirl adds warmth to every bite. The process takes 10 minutes start to finish, making it ideal for a quick dessert or comforting snack.

What emerges is a smooth, lightly sweet pudding with tender rice grains suspended in a rich, spiced custard. The microwave method ensures even cooking without scorching, delivering consistent results every time.

Works with any rice variety, and dairy-free milk options adapt easily for vegan diets. This is convenience that doesn’t compromise on taste.

Ingredients for Microwave Rice Pudding Recipe with Cooked Rice

Transform leftover rice into creamy custard with these pantry staples and a microwave.

The milk quality matters here. Whole milk from a local dairy provides the richest custard base, though 2% works in a pinch (avoid skim—it lacks the fat for proper texture). For the rice, day-old is ideal as it absorbs the custard better than freshly cooked. Jasmine or basmati varieties add a subtle floral note that complements the cinnamon beautifully.

No whole milk? Half-and-half with water at 1:1 ratio works, or use oat milk for a neutral dairy-free option. Out of vanilla extract? A pinch of vanilla bean paste or even almond extract at half the amount can substitute. The egg is optional but recommended—it thickens the custard and gives that classic rice pudding consistency. Skip the raisins if they’re not your thing.

This keeps beautifully in the fridge for up to 5 days. The pudding thickens as it cools, so thin with a splash of milk when reheating. Best served warm or at room temperature—microwave 30-second bursts to revive leftovers. Freezes for up to 3 months if needed.

Step-by-Step Instructions for Microwave Rice Pudding With Cooked Rice

This method delivers a creamy, custard-like pudding with minimal effort and maximum flavor.

Step 1: Combine Rice, Milk, and Aromatics

In a large microwave-safe bowl, combine the 2 cups Cooked White Rice, 2 cups Whole Milk, 0.33 cup Granulated Sugar, 0.25 tsp Salt, and 2 tbsp Unsalted Butter. Stir gently but thoroughly to ensure the sugar dissolves completely and the butter melts evenly.

Microwave on high power for 5 minutes. After this initial burst, pause and stir well—this prevents the rice from settling and ensures even heat distribution. You should see the mixture beginning to steam and the edges slightly thicken.

Step 2: Temper and Incorporate the Egg

In a small bowl, lightly beat the 1 whole Large Egg. Slowly drizzle about ½ cup of the hot rice mixture into the beaten egg while whisking constantly. This tempering step prevents the egg from curdling when added to the hot liquid.

Once tempered, pour the egg mixture back into the bowl with the rice. Add the 1 tsp Vanilla Extract and 0.125 tsp Ground Nutmeg, then stir until fully combined. The mixture should appear smooth, with a slight sheen from the fat in the milk and butter.

Step 3: Final Microwave Cooking and Texture Check

Return the bowl to the microwave and cook on high power for another 4-5 minutes, stopping to stir every 2 minutes. Watch for the mixture to thicken noticeably—it should coat the back of a spoon with a creamy, pudding-like consistency.

If the pudding isn’t thick enough after 5 minutes, continue cooking in 1-minute increments, stirring between each, until it reaches your desired texture. The surface may develop a thin skin, which is normal; simply stir it back in.

Step 4: Add Raisins and Cinnamon Swirl

Remove the bowl from the microwave and stir in the 0.33 cup Raisins. For the cinnamon swirl, reserve ½ tsp of the 1 tsp Ground Cinnamon and mix the remaining into the pudding. Sprinkle the reserved cinnamon on top, then gently swirl it through with a knife for a marbled effect.

Let the pudding sit for 5 minutes before serving. This resting period allows it to set further and the flavors to meld. The surface should glisten, and the pudding should be thick enough to hold its shape when spooned.

Step 5: Serve Warm or Chilled

Divide the pudding into serving bowls. For an extra touch, dust the top with the remaining cinnamon or a pinch of nutmeg. The pudding can be enjoyed warm, at room temperature, or chilled—each stage offers a slightly different texture and depth of flavor.

The final product should be rich and creamy, with the rice grains fully tender and the custard evenly distributed. The raisins add pops of sweetness, while the cinnamon and nutmeg provide a warm, aromatic finish.

Dietary Considerations for microwave rice pudding recipe with cooked rice

Dairy-Free Adaptations

For a vegan version, simply swap the whole milk for oat milk or coconut milk. I’ve found Oatly Full-Fat works best for creaminess. Replace the butter with coconut oil and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the chicken egg. 💪

Gluten-Free Friendly

This recipe is naturally gluten-free since it relies on rice and dairy. Just double-check your vanilla extract and cinnamon to ensure no additives contain gluten. Brands like McCormick and Nielsen-Massey are reliable for pure, gluten-free spices.

Sugar Alternatives

To reduce refined sugar, substitute the granulated sugar with coconut sugar or maple syrup. Use ⅓ cup maple syrup for a similar sweetness level. For sugar-free, monk fruit sweetener works well, though the texture may be slightly thinner.

Nut Allergy Note

This pudding is nut-free by default, but if adding toppings, avoid chopped nuts or nut-based milks. Stick to seed-based alternatives like sunflower seed milk if needed. Always verify labels for cross-contamination warnings.

Lower-Calorie Option

Use 2% milk instead of whole and reduce the sugar to ¼ cup. Skip the butter entirely or replace with 1 tbsp applesauce for moisture. The texture will be lighter but still delicious. 🌟

Egg-Free Version

Omit the egg entirely if needed. The pudding will be slightly thinner but still creamy. To compensate, increase the cooking time by 2-3 minutes and stir frequently. Cornstarch (1 tsp mixed with 1 tbsp cold milk) can also help thicken it.

Frequently Asked Questions