Print

Creamy Rice Pudding

Creamy Rice Pudding
Print Recipe

This Creamy Rice Pudding recipe offers a comforting, indulgently smooth dessert made with simple pantry staples. Featuring short-grain rice simmered in whole milk with sugar, vanilla, and cinnamon, it yields a perfectly creamy texture and rich flavor. Easy to customize and approachable for beginners, this classic dessert is ideal for any occasion or a cozy night in.

Ingredients

Scale

Core Ingredients

  • 1 cup short-grain rice
  • 4 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick or 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons butter (optional)

Optional Add-Ins

  • 1/4 cup raisins or chopped nuts

Instructions

  1. Prepare Your Ingredients: Gather your rice, milk, sugar, vanilla, and cinnamon. Rinse the rice briefly under cold water to remove excess starch, which helps prevent the pudding from becoming gluey.
  2. Cook the Rice: In a large saucepan, combine the rice and milk over medium heat. Bring to a gentle simmer, stirring regularly to prevent the rice from sticking to the bottom of the pan.
  3. Add Sugar and Flavorings: Once the rice begins to soften, add sugar, a pinch of salt, cinnamon stick, and vanilla extract. Continue cooking on low, stirring often, until the mixture thickens and the rice is completely tender.
  4. Finish and Enrich: Remove the cinnamon stick, stir in butter for extra creamy richness, and adjust sweetness as needed. If using, fold in raisins or nuts now.
  5. Cool and Serve: Let the pudding cool slightly before serving warm, or chill it for a refreshing cold dessert. Either way, it’s delicious!

Notes

  • Use short-grain rice for the creamiest texture.
  • Cook slowly over low heat and stir frequently to avoid burning and ensure even cooking.
  • Stirring releases starch naturally, thickening the pudding without clumping.
  • Adjust milk quantity to achieve your preferred consistency.
  • Add vanilla late in the cooking process to retain its fresh aroma.
  • For dairy-free, substitute whole milk with coconut, almond, or oat milk and replace sugar with maple syrup.
  • Store leftovers in an airtight container in the fridge for up to 3 days; whisk before serving.
  • Freeze pudding for up to one month in sealed containers; thaw slowly in the fridge.
  • Reheat gently on stovetop or microwave with a splash of milk to restore smooth texture.

Nutrition

Keywords: rice pudding, creamy dessert, comfort food, easy dessert, gluten free dessert, homemade pudding, short grain rice recipe

Find it online: https://recipesemilly.com/creamy-rice-pudding/