I still remember the low hum of the stove on rainy afternoons when a pot of rice pudding would bubble softly, the house filling with the warm scent of cinnamon and vanilla, and that slow, comforting rhythm is what makes this Rice Pudding Recipe feel like a small, trusted ritual in the kitchen.
Why You’ll Love It
This rice pudding is quietly reliable, gentle on the pantry and forgiving to make, perfect for afternoons when you want something warm and nostalgic, or for a simple dessert after a weekday dinner; it’s the kind of dish loved by kids and grandparents alike and easy to scale for a crowd or keep small for a cozy treat.
Serves 4
Prep Time: 10 minutes |
Cook Time: 40 minutes |
Total Time: 50 minutes
Ingredients
- 1 cup short-grain rice (about 200 g)
- 4 cups whole milk (960 ml)
- 1/2 cup granulated sugar (100 g)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 2 tablespoons unsalted butter
- 1/2 cup raisins (optional)
- Ground cinnamon for dusting
Instructions
- Rinse the rice under cold water until the water runs clear, this removes excess starch and helps the texture.
- In a medium heavy-bottomed saucepan combine the rinsed rice, whole milk, cinnamon stick, and a pinch of salt, bring to a gentle simmer over medium heat.
- Lower the heat to maintain a very gentle simmer and cook, stirring every few minutes to prevent sticking, for about 30 to 35 minutes until the rice is tender and the mixture has thickened.
- Stir in the sugar, butter, and vanilla extract, then continue cooking for another 3 to 5 minutes until the sugar dissolves and the pudding is creamy; fold in the raisins if using.
- Remove from heat, discard the cinnamon stick, and let the pudding sit for a few minutes to thicken further, it will continue to set as it cools.
- Serve warm or chilled, sprinkled lightly with ground cinnamon.
Tips & Tricks
- Stir often at the end of cooking to prevent the rice from sticking and to help it release starch for a creamier texture.
- Use short-grain rice for the best creamy consistency; long-grain rice stays firmer and less creamy.
- If the pudding thickens too much as it cools, loosen it with a splash of warm milk when reheating.
- Taste before adding extra sugar; different milks and rices can alter sweetness, so adjust gradually.
- For an ultra-silky finish, briefly whisk in the butter at the end off the heat; it smooths the surface and adds sheen.
Serving Ideas
- Serve warm in bowls with a cinnamon dusting for a cozy dessert on cool evenings.
- Chill and top with fresh berries or stewed fruit for a bright brunch option.
- Spoon into small jars and gift as a homemade treat for neighbors during the holidays.
- Add a dollop of whipped cream and toasted almonds for a more festive dessert plate.
- Use as a comforting bedtime snack with a warm mug of tea.
Frequently Asked Questions
Can I make rice pudding without whole milk
Yes you can use lower-fat milk or a milk alternative like almond or oat milk, though the texture will be slightly less rich; adjust sweetness and monitor cooking time as plant milks can cook differently.
How do I prevent rice pudding from becoming gluey
Rinse the rice before cooking and stir gently but not constantly during the early simmer stage, finish with butter and remove from heat as soon as it reaches a creamy consistency to avoid overcooking.
Can I freeze rice pudding
Freezing is possible but can change the texture, freeze in airtight containers for up to one month and thaw slowly in the fridge, then reheat gently with a splash of milk to restore creaminess.
Is it safe to leave rice pudding out to cool
Cool the pudding at room temperature for no more than two hours before refrigerating to reduce food safety risk, cover and store in the fridge if not serving immediately.
Rice Pudding Recipe
This rice pudding is quietly reliable, gentle on the pantry and forgiving to make, perfect for afternoons when you want something warm and nostalgic, or for a simple dessert after a weekday dinner; it’s the kind of dish loved by kids and grandparents alike and easy to scale for a crowd or keep small for a cozy treat.
Ingredients
- 1 cup short-grain rice (about 200 g)
- 4 cups whole milk (960 ml)
- 1/2 cup granulated sugar (100 g)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 2 tablespoons unsalted butter
- 1/2 cup raisins (optional)
- Ground cinnamon for dusting
Instructions
- Rinse the rice under cold water until the water runs clear, this removes excess starch and helps the texture.
- In a medium heavy-bottomed saucepan combine the rinsed rice, whole milk, cinnamon stick, and a pinch of salt, bring to a gentle simmer over medium heat.
- Lower the heat to maintain a very gentle simmer and cook, stirring every few minutes to prevent sticking, for about 30 to 35 minutes until the rice is tender and the mixture has thickened.
- Stir in the sugar, butter, and vanilla extract, then continue cooking for another 3 to 5 minutes until the sugar dissolves and the pudding is creamy; fold in the raisins if using.
- Remove from heat, discard the cinnamon stick, and let the pudding sit for a few minutes to thicken further, it will continue to set as it cools.
- Serve warm or chilled, sprinkled lightly with ground cinnamon.
Conclusion
This rice pudding is a small, forgiving recipe that rewards a bit of patience with real comfort and gentle flavor, ideal for quiet afternoons or simple family desserts; trust the slow simmer, taste and adjust as you go, and feel free to experiment with milks and spices until it feels like your own familiar bowl of comfort.
