Name: Gullah Rice Pudding Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Gullah Geechee
Ingredients: 3 cups cooked white rice (day-old is fine); 3 cups whole milk; 1 cup heavy cream; 1/2 cup sugar; 1/2 cup brown sugar; 2 large eggs, beaten; 1 tbsp butter; 1 tsp vanilla extract; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt; 1/2 cup raisins (optional); Ground cinnamon for topping

Creamy, cinnamon-spiced rice pudding made with leftover rice. This Gullah rice pudding recipe turns yesterday's rice into today's comfort dessert.

Ingredients

3 cups cooked white rice (day-old is fine)
3 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 large eggs, beaten
1 tbsp butter
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup raisins (optional)
Ground cinnamon for topping

Instructions

In a large saucepan, combine milk, cream, sugar, and brown sugar. Heat over medium heat until warm, stirring occasionally.
Stir in cooked rice, cinnamon, nutmeg, and salt. Bring to a gentle simmer.
Reduce heat to low and cook 15 minutes, stirring frequently, until thickened.
Temper the eggs: Slowly whisk 1 cup of the hot rice mixture into the beaten eggs, then pour the egg mixture back into the saucepan.
Cook 5 more minutes, stirring constantly, until thickened. Do not boil.
Remove from heat. Stir in butter, vanilla, and raisins (if using).
Pour into serving bowls. Sprinkle with cinnamon. Serve warm or chilled.

💡 Pro Tip: This is the perfect use for leftover rice from red rice or perloo. Gullah grandmothers never waste rice — it all becomes pudding.