Classic Creamy Rice Pudding
Classic creamy rice pudding is made by slowly simmering short-grain rice in whole milk until thick and spoonable, then finishing it with vanilla and a dusting of cinnamon. The stovetop method takes roughly 40 to 45 minutes of gentle stirring and produces a rich, comforting result. It can be served warm straight from the pot or chilled for a cold, set pudding.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- ¾ cup short grain white rice arborio rice preferred for creaminess
- 1.5 cups water cold, filtered
- 2 cups whole milk organic recommended
- ⅓ cup granulated sugar
- 1 tsp vanilla extract pure vanilla extract for best flavor
- ¼ tsp ground cinnamon optional for sprinkling on top
- 1 pinch salt
Instructions
- In a medium saucepan, bring the water to a soft boil over medium heat, then add the short grain white rice and a pinch of salt. Stir gently.
- Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and has absorbed all of the water.
- Add in the milk and sugar to the cooked rice. Increase the heat to medium and cook uncovered, stirring frequently to prevent sticking, until the mixture is creamy and thickened, around 20 minutes.
- Remove from heat and stir in the vanilla extract. Allow the pudding to cool slightly.
- If desired, sprinkle ground cinnamon before serving for a hint of spice and aroma.
Notes
- For a richer flavor, try using a mixture of whole milk and half-and-half.
- For those who prefer honey, drizzle just before serving for added sweetness.
Nutrition
Calories: 275kcalCarbohydrates: 52gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 61mgPotassium: 214mgFiber: 1gSugar: 23gVitamin A: 198IUVitamin C: 0.01mgCalcium: 155mgIron: 2mg
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