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creamy rice pudding recipe

Rice Pudding

Rice pudding is one of those desserts that instantly feels like home. It’s simple, creamy, and comforting — like a hug in a bowl. 
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Prep Time 5 minutes
Cook Time 50 minutes
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 cup  uncooked white rice
  • 4 cups whole milk you can use 2%, but whole gives the best texture
  • ½ cup  granulated sugar
  • ¼ teaspoon  salt
  • 1 teaspoon  vanilla extract
  • ½ teaspoon  ground cinnamon
  • ½ cup  raisins 

Method
 

  1. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. 
  2. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the rice is tender and most of the water is absorbed.
  3. Stir in the milk and sugar. Bring the mixture to a gentle simmer over medium-low heat.
  4. Let the mixture simmer gently, stirring often so it doesn’t stick to the bottom of the pot. Cook for about 20–25 minutes, or until the pudding thickens. 
  5. Stir in the vanilla extract and cinnamon. If you’re adding raisins, fold them in at this stage so they plump up in the warm pudding.
  6. You can serve rice pudding right away while it’s warm and cozy, or let it cool slightly and chill it in the fridge for a few hours for a thicker, firmer texture.

Notes

  • Use short or medium-grain rice. These varieties release more starch, making the pudding creamier. Long-grain rice will work, but the texture won’t be as rich.
  • Stir often. This keeps the pudding from sticking to the pot and ensures a smooth, creamy texture.
  • Adjust sweetness. If you like it less sweet, cut the sugar down to ⅓ cup. For a sweeter version, add a touch more.
  • Thicken as you like. If you want a looser pudding, cook it a little less. For a thicker version, simmer longer.
  • Serve your way. Some people swear rice pudding should always be cold, others love it warm. Honestly, there’s no wrong answer.