Rice Pudding
This rice pudding is a rich, creamy, and comforting dessert made with simple pantry ingredients.
Equipment
- Large saucepan
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
Ingredients
Base
- 4.5 cups whole milk full-fat preferred
- 0.25 cup granulated sugar adjust to taste
- 1 pinch salt
- 0.75 cup short grain white rice uncooked
Flavor and Texture
- 0.33 cup raisins optional
- 1 teaspoon vanilla extract
- 1 to taste ground cinnamon
Instructions
- In a large saucepan, combine the milk, sugar, and salt. Heat over medium to medium-high heat, stirring gently until the sugar dissolves and the mixture reaches a gentle boil.
- Add the uncooked rice and stir well to distribute evenly.
- Reduce heat to low and simmer gently, partially covered, for 25 to 30 minutes. Stir frequently to prevent sticking and ensure even cooking.
- Check the texture. The rice should be tender and the mixture should resemble a loose yogurt consistency.
- Add raisins (if using), vanilla extract, and cinnamon. Stir and cook for a few more minutes to blend flavors.
- Adjust thickness if needed by adding a small amount of milk. Remember it will thicken more as it cools.
- Remove from heat. Serve warm or allow to cool. For chilled pudding, refrigerate in an airtight container before serving.
Notes
For extra richness, replace 1/2 cup of milk with cream. For a custard-style pudding, temper 1–2 beaten eggs with the hot mixture and cook gently until thickened. Always stir regularly to avoid sticking, and use a heavy-bottomed pan for best results.
Nutrition Facts Per Serving
- Calories: 387 kcal
- Carbohydrates: 65 g
- Protein: 12 g
- Fat: 9 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 2 g
- Cholesterol: 33 mg
- Sodium: 106 mg
- Potassium: 532 mg
- Fiber: 2 g
- Sugar: 33 g
- Vitamin A: 445 IU
- Vitamin C: 0.4 mg
- Calcium: 346 mg
- Iron: 2 mg