rice pudding recipe
This creamy and delicious rice pudding is a delightful dessert perfect for any occasion. Made with simple ingredients, it offers a comforting, sweet flavor that will remind you of childhood desserts.
Equipment
- 1 medium saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 4 serving bowls
Ingredients
- 1 cup uncooked Arborio rice or any short-grain rice
- 4 cups whole milk For a richer flavor, consider using half-and-half instead.
- ½ cup granulated sugar You can adjust the sweetness by adding more or less sugar according to your taste.
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons butter
- optional toppings raisins, nuts, or additional cinnamon
Instructions
- Rinse the rice under cold running water until the water runs clear to remove excess starch. Drain well.
- In a medium saucepan, combine the rinsed rice, milk, sugar, salt, and cinnamon.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 25-30 minutes, stirring often, until the rice is tender and the mixture has thickened.
- Stir in the butter and vanilla extract, mixing well.
- Remove from heat and let cool slightly. The pudding will continue to thicken as it cools.
- Serve warm or chilled. Add optional toppings like raisins, nuts, or a dusting of cinnamon if desired.
Notes
For a richer flavor, consider using half-and-half instead of whole milk.
You can adjust the sweetness by adding more or less sugar according to your taste.
This pudding can be stored in the refrigerator for up to 3 days and served chilled.