Classic Creamy Rice Pudding
Silky and comforting rice pudding made with simple ingredients, delivering a rich vanilla and cinnamon flavor perfect for a warm dessert or chilled treat.
Equipment
- 1 medium saucepan for cooking rice and pudding
- 1 spoon for stirring
- 4 glass bowls for serving
Ingredients
- ¾ cup short-grain white rice Arborio preferred
- 2 cups water
- 3 cups whole milk
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon plus extra for dusting
- 1 tablespoon butter optional
- ¼ cup heavy cream optional
Instructions
- Combine the rice and water in a medium saucepan and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and rice is tender.
- Stir in milk, sugar, and salt, then cook uncovered over low to medium-low heat.
- Simmer while stirring frequently for 18 to 20 minutes until thick and creamy but still slightly loose.
- Remove from heat and stir in vanilla extract and cinnamon.
- Add butter or heavy cream for extra richness, if desired.
- Spoon pudding into serving bowls and dust generously with cinnamon.
- Serve warm or chill for at least 2 hours for a thicker, cold pudding.
Notes
- Stir frequently to prevent sticking and scorching.
- Add warm milk if pudding thickens too much while cooking.
- Use whole milk for creaminess; lighter milk thins texture.
- Optional additions include raisins or orange zest for flavor variations.
- Store leftovers covered in refrigerator for up to 3 days.