Nothing says cozy like a bowl of homemade rice pudding. This classic recipe transforms simple ingredients—rice, milk, sugar, and a hint of cinnamon—into a creamy, dreamy dessert that feels like a hug from grandma’s kitchen. Perfect for chilly evenings, holiday gatherings, or whenever you need a sweet, soothing treat.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Short-grain white rice | ½ cup (100 g) | Arborio or sushi rice; avoid instant or long-grain |
| Whole milk | 4 cups | Full-fat for richest creaminess |
| Granulated sugar | ½ cup | — |
| Cinnamon stick | 1 | Or ½ tsp ground cinnamon |
| Vanilla extract | 1 tsp | Pure vanilla recommended |
| Fine sea salt | ¼ tsp | Balances sweetness |
| Ground cinnamon or nutmeg | For dusting | Optional garnish |
| Optional add-ins | ½ cup raisins (soaked), lemon zest, or a splash of rum | — |
Instructions
Step 1: Simmer the Rice
In a heavy-bottomed saucepan, combine the rice, milk, sugar, cinnamon stick, and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
Step 2: Cook Low & Slow
Lower the heat and let the mixture simmer uncovered for 45–60 minutes, stirring every 10–15 minutes. The pudding is ready when the rice is tender and the mixture is thick and creamy—it will thicken further as it cools.
Step 3: Add Flavor
Remove from heat and discard the cinnamon stick. Stir in vanilla extract and any optional add-ins, such as raisins, lemon zest, or a splash of rum.
Step 4: Cool & Serve
Let the pudding rest 15–20 minutes to thicken. Serve warm, at room temperature, or chilled. Dust with cinnamon or nutmeg before serving for an extra touch of flavor.
Tips for Perfect Rice Pudding
- Stir gently but consistently to avoid sticking.
- Always use whole milk; low-fat milk will result in a thinner texture.
- If a skin forms on top, whisk it back in or skim it off.
- Make ahead: keeps 4–5 days in the fridge; add a splash of milk when reheating.
- For extra richness: replace 1 cup of milk with heavy cream or coconut milk.
