This recipe makes a thick pudding, but can be altered by adding a little more milk to make it more soupy. Like bread pudding, rice pudding is a way to use up leftovers. Any cooked rice will work, and the stickier the rice, the thicker the pudding will be. Or try this with alternative grains, like quinoa, spelt or kamut—versions of sweet, grain puddings are found across the globe, flavored in hundreds of ways.

Makes 2 mug puddings


  • 1 large egg
  • 1/4 cup granulated sugar
  • 1 cup milk
  • 1/2 tsp. pure vanilla extract
  • Pinch of kosher salt
  • Pinch of ground cinnamon
  • 1/4 cup raisins
  • 2 cups cooked rice
  • Toppings (optional): Whipped cream, confectioners' sugar, cinnamon-sugar or fresh fruit


In a medium bowl, whisk together the egg and sugar with a fork. Stir in the milk, vanilla, salt and cinnamon. Add the raisins and rice and stir them well so they are completely coated with custard. Divide the mixture between two large mugs. Microwave separately for 1 to 2 minutes each until the custard is absorbed and the pudding is firm. Serve warm or chilled.


Extra-Rich Rice Pudding: For a more decadent version, replace the milk with heavy cream.

Coconut-Mango Rice Pudding: Replace the milk with canned coconut milk, and replace the raisins with chopped mango.

Mocha Rice Pudding: Omit the raisins. Fold in 1 tablespoon of espresso powder and 1/2 cup of chocolate chips.

Ginger-Rose Rice Pudding: Omit the raisins. Replace the sugar with 3 tablespoons of honey. Add 1 tablespoon of rose water and 1/2 teaspoon of ground ginger or 1 teaspoon peeled and grated fresh ginger.

From Mug Cakes: 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth (St. Martin's Griffin) by Leslie Bilderback.

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