Vegetarian Recipes
Creamy Rice Pudding
There isn’t a more creamy and dreamy budget-friendly dessert than Rice Pudding with its warm flavors of cinnamon, vanilla, and nutmeg. I only use a few basic pantry staple ingredients, like milk, sugar, rice, and a few spices, so it can be whipped up whenever you need a sweet treat, and it’s also a great way to reduce waste and repurpose your leftover rice, which I love! Not to mention, this sweet and creamy rice pudding recipe holds up great in the refrigerator, making it the perfect meal prep dessert!

Why I Love this Recipe
Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s often flavored with warm spices like vanilla and cinnamon and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins. I love making this particular recipe around Christmas—there’s just something about the warm spices and creamy texture that gives me all the holiday feels!
“I’ve never made rice pudding or really been a big fan of it, but my boyfriend is so I decided to make this tonight for him for Xmas eve dessert tomorrow. Did a little taste test while it was cooling and it’s SO GOOD!! I’ll definitely have to make this again.”
Lindsay Pound
Ingredients
Here’s what you’ll need to make this delicious rice pudding recipe:
- Rice: I use long-grain jasmine rice for this recipe because that’s what I had on hand and I love its fragrant flavor, but you can make it with virtually any kind of white rice. You may need to adjust the amount of milk slightly depending on the variety, but it’s easy to add more as you go if needed.
- Milk: Milk is what makes this dish so creamy and delicious. While you can substitute non-dairy milk, keep in mind that it will change the flavor and texture. I find whole milk to be the creamiest and most delicious.
- Sugar: My recipe is sweetened with simple white sugar to not muddy the simple flavors in the pudding, but you can play around with your favorite sweetener and adjust the sweetness (and flavor) to your liking.
- Butter: I use butter to lightly toast the rice (and almonds) at the beginning of the recipe to add even more toasty flavor and dimension to the pudding.
- Almonds: Almonds are optional, but I love the flavor and texture they add to the pudding.
- Spices: I use a warm mix of spices like vanilla, cinnamon, and nutmeg to flavor the pudding. I also add a little bit of salt to help amplify all of the flavors.
More Flavor Ideas to Try!
The recipe below is a pretty simple and classic rice pudding recipe, but it can be customized in several different ways. Here are some other flavor ideas to try:
- Raisins
- Nuts: walnuts, pecans, pistachios
- Caramel sauce or dulce de leche
- Saffron
- Cardamom
- Chocolate
- Toasted coconut
- Instant coffee
Do You Eat Rice Pudding Hot or Cold?
Another reason that I love rice pudding is because it tastes great both hot and cold! When it’s warm it’s super comforting and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.
Use Leftover Rice
My recipe uses uncooked rice, but rice pudding is actually a great way to use up leftover rice from the night before. To use leftover rice in this recipe, use 2 cups of cooked rice and 2 cups of milk (instead of the ½ cup rice and 4 cups milk in the recipe below). Add the cooked rice after toasting the nuts and spices in butter.
Make It Vegan!
This recipe is really easy to convert into a vegan recipe. I’d use coconut oil to toast the almonds and rice in the beginning and then swap the whole milk for your favorite non-dairy milk. I would suggest something extra creamy like coconut, soy, or oat milk.


Creamy Rice Pudding
Equipment
-
Measuring Cups Spoons
Ingredients
- 1 Tbsp butter $0.14
- 1/4 cup sliced almonds $0.44
- 1/2 cup uncooked long-grain jasmine rice* $0.16
- 1/4 tsp cinnamon $0.02
- 1/4 tsp nutmeg $0.02
- 4 cups whole milk* $0.80
- 1/4 cup sugar $0.04
- 1/4 tsp vanilla extract $0.12
- 1/4 tsp salt $0.02
Instructions
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Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
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Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
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Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
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Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
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Serve it warm or refrigerate and serve cold the next day.
See how we calculate recipe costs here.
Video
Notes
*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.
Nutrition

How to Make Rice Pudding – Step By Step Photos

Add 1 Tbsp butter, ¼ cup sliced almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice begin to smell a bit toasty.

Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour in 4 cups whole milk (or milk of your choice).

Also add ¼ cup sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.

Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that it’ll continue to thicken further as it cools.

Serve the super creamy pudding warm, or refrigerate and serve cold the next day!

More Recipes for Leftover Rice
This Rice Pudding recipe was originally published 3/23/22. It was updated and republished 1/10/25.
The post Creamy Rice Pudding appeared first on Budget Bytes.
Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.


Homemade Falafel Recipe
Equipment
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Food Processor
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Baking Sheet
-
Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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