Ah, creamy rice pudding—comfort food at its coziest! Here’s a reliable, easy stovetop version that’s rich, smooth, and lightly sweet:
Ingredients (4–6 servings)
- 1 cup uncooked white rice (short or medium grain is best)
- 4 cups milk (whole milk gives creamiest results)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ cup raisins or other dried fruit (optional)
- 2 tablespoons butter (optional, for extra richness)
Instructions
- Cook the rice
- In a medium saucepan, combine rice and 2 cups water. Bring to a boil, then reduce heat to low and simmer until water is absorbed (about 15 minutes).
- Add milk and sugar
- Stir in milk, sugar, and salt. Cook over medium-low heat, stirring frequently to prevent sticking.
- Simmer until creamy
- Continue cooking and stirring for 20–25 minutes, until rice is tender and mixture is thick and creamy.
- Add flavorings
- Remove from heat and stir in vanilla, butter, cinnamon, and raisins (if using).
- Serve
- Can be served warm or chilled. Sprinkle extra cinnamon on top if desired.
Tips for Ultra-Creamy Rice Pudding
- Use whole milk or half-and-half for richer texture.
- Stir frequently, especially toward the end, to prevent scorching.
- For extra flavor, try adding a splash of heavy cream at the end.
- Short-grain rice (like Arborio) creates the creamiest pudding.
If you want, I can also give a slow cooker version that cooks while you sleep or are out—super hands-off and still creamy. Do you want that version too?
