Rice Pudding Recipe
This rice pudding recipe offers simple, soulful comfort in every spoonful. It's creamy, gently sweet, and endlessly adaptable—with flavors from cinnamon-dusted to citrus-bright or dairy-free. Whether you're craving a warm hug in bowl form or prepping a make-ahead dessert, this pudding’s got your back.
Ingredients
- 1 cup medium-grain white rice rinsed under cold water until water runs clear
- 4 cups milk whole milk gives richness, but 2% or dairy-free works too
- ½ cup granulated sugar adjustable to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional, but so cozy
- Pinch of salt
- Optional toppings: raisins chopped nuts, citrus zest, or a sprinkle of nutmeg
Instructions
- Prep Rice (5 min)
- Rinse 1 cup of medium-grain white rice under cold water until the water runs nearly clear. Drain well.
- Combine & Cook (5 min prep + 25 min cooking)
- In a medium saucepan, add rinsed rice, 2 cups of milk (reserve 2 cups), sugar, and pinch of salt. Bring to a gentle boil over medium heat, stirring often to prevent sticking.
- Simmer Creaminess (15 min)
- Reduce heat to low once boiling. Simmer uncovered, stirring frequently. The rice will absorb liquid and release starch—keep stirring so it cooks evenly.
- Add Remaining Milk (10 min)
- When rice has absorbed most milk, slowly pour in remaining 2 cups of milk while stirring. Continue simmering for another 10 minutes until mixture becomes thick and creamy.
- Finish & Flavor
- Remove from heat, stir in vanilla extract and cinnamon. Let cool slightly in the pot.
- Serve Warm or Chill
- Spoon into bowls and serve warm, or transfer to an airtight container in the fridge for at least 2 hours—ideal served cold.