Rice Pudding 🍚🍮 — a creamy, comforting dessert made from rice, milk, sugar, and often flavored with vanilla, cinnamon, or nutmeg. It’s warm or chilled, depending on preference.
Ingredients (Serves 4–6)
- 1 cup uncooked white rice (short or medium grain works best)
- 4 cups whole milk (or milk + cream for extra richness)
- ⅓–½ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
- Optional toppings: raisins, nutmeg, whipped cream, or caramel
Instructions
- Cook Rice:
- In a medium saucepan, combine rice, milk, sugar, and salt.
- Bring to a gentle boil over medium heat, stirring frequently.
- Simmer:
- Reduce heat to low and simmer, uncovered, for 25–35 minutes, stirring occasionally.
- Rice should be tender and the mixture thick and creamy.
- Add Flavor:
- Stir in vanilla extract and optional cinnamon or raisins.
- Serve:
- Serve warm or chilled.
- Sprinkle additional cinnamon or nutmeg on top for garnish.
Tips
- Use short-grain rice for creamier texture (arborio rice works well).
- Stir frequently to prevent sticking and burning.
- For extra richness, replace ½ cup of milk with heavy cream.
- Leftovers thicken in the fridge; stir in a little milk when reheating.
If you like, I can give a slow-cooker rice pudding recipe that’s creamy with minimal stirring — perfect for hands-off cooking.
Do you want me to do that?
