🍚 Classic Rice Pudding
Serves: 4–6
Prep time: 5 minutes
Cook time: 30–40 minutes
🧾 Ingredients
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1 cup (200 g) white rice (medium or short grain works best)
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4 cups (960 ml) whole milk (or 2 cups milk + 2 cups cream for extra richness)
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½ cup (100 g) granulated sugar
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1 tsp vanilla extract
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¼ tsp salt
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1 tsp ground cinnamon (optional, for garnish)
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1–2 tbsp butter (optional, for creaminess)
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¼ cup (40 g) raisins (optional, for added sweetness and texture)
👩🍳 Instructions
1️⃣ Cook the rice
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Rinse the rice under cold water until the water runs clear.
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In a medium saucepan, combine rice with 2 cups of water.
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Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, for 10–12 minutes until the water is mostly absorbed.
2️⃣ Add the milk and sugar
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Once the rice has absorbed the water, add the milk, sugar, and salt to the pot with the rice.
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Stir to combine and bring the mixture to a simmer over medium heat.
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Cook, stirring frequently, for 20–30 minutes until the rice is tender and the pudding has thickened to a creamy consistency. Keep stirring to prevent it from sticking to the bottom of the pot.
3️⃣ Finish the pudding
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Once the rice is tender and the pudding has thickened, remove from heat.
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Stir in vanilla extract and butter (if using).
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Optional: Stir in raisins or another dried fruit for extra flavor.
4️⃣ Serve
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Serve the rice pudding warm or chilled.
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If serving warm, garnish with a sprinkle of cinnamon or nutmeg for extra flavor.
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If you like it colder, chill in the fridge for 2–3 hours and serve as a cold dessert.
🔥 Tips
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For a thicker pudding, cook it a little longer, stirring often.
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For a more indulgent version, use half-and-half or heavy cream in place of milk.
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You can add a little lemon zest or cardamom for a flavor twist.
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For a smooth texture, you can blend the pudding after cooking if you prefer no rice texture.
Let me know if you want to adjust it for vegan or low-sugar options!