Creamy Rice Pudding
Ingredients
- 1/2 cup (100 g) uncooked white rice
- 1 cup (240 ml) water
- 4 cups (950 ml) whole milk
- 1/3 to 1/2 cup (65–100 g) sugar, to taste
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup raisins (optional)
- Ground cinnamon for serving
Instructions
- Cook the rice
- In a medium saucepan, combine the rice and water.
- Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed.
- Add the milk
- Stir in the milk, sugar, and salt.
- Cook over low heat, stirring frequently to prevent sticking.
- Simmer until creamy
- Continue cooking for 25–35 minutes, stirring often, until the mixture thickens and becomes creamy.
- Finish the pudding
- Remove from heat.
- Stir in the vanilla extract, cinnamon, and raisins if using.
- Serve
- Enjoy warm, or chill in the refrigerator for a few hours and serve cold.
- Sprinkle with extra cinnamon before serving.
Tips for Extra Creaminess
- Use whole milk rather than low-fat milk.
- Stir frequently while simmering.
- For a richer pudding, replace 1 cup of the milk with cream.
- If the pudding becomes too thick after chilling, stir in a little milk before serving.
Yield: 4–6 servings
Prep time: 5 minutes
Cook time: 40–50 minutes
