Description
This classic Rice Pudding recipe is an old-fashioned comfort dessert, rich and creamy with the warm flavors of cinnamon and vanilla. Perfectly cooked rice slowly simmered in milk and sugar creates a soothing treat that can be enjoyed warm or chilled, evoking nostalgic memories and delighting your taste buds.
Ingredients
Scale
Ingredients
- 1 cup uncooked white rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the rice: Rinse the uncooked rice under cold water until the water runs clear to remove excess starch. This helps achieve a creamier texture.
- Simmer rice with milk and sugar: In a large saucepan, combine the rinsed rice, whole milk, and granulated sugar. Bring the mixture to a gentle simmer over low heat.
- Cook until creamy: Stir the mixture frequently to prevent the rice from sticking to the bottom of the pan. Continue to cook on low heat for about 30-40 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
- Add cinnamon and vanilla: Remove the saucepan from heat. Stir in the ground cinnamon and vanilla extract thoroughly, ensuring the flavors are well incorporated.
- Serve: You can enjoy the rice pudding warm directly from the pot or allow it to cool. Chill in the refrigerator for a few hours if you prefer it cold before serving.
Notes
- Use whole milk for a richer and creamier pudding, but you can substitute with 2% milk for a lighter version.
- Stir regularly to prevent the rice from scorching on the bottom of the pan.
- For extra flavor, consider adding a pinch of salt or topping with raisins, nuts, or fresh fruit before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.