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Rice Pudding

A comforting and creamy rice pudding recipe that is easy to make from pantry staples, bringing warmth and nostalgia to your table.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 150 g round rice Arborio rice can be used for a creamier texture.
  • 1 L whole milk Organic whole milk for richer flavor or coconut milk for a vegan version.
  • 100 g sugar Feel free to replace with honey or maple syrup for a lighter version.
  • 1 piece vanilla bean Or use 1 tsp vanilla extract.
  • 1 pinch salt
  • to taste Ground cinnamon for serving Also consider adding a cinnamon stick during simmering for extra flavor.

Method
 

Cooking the Pudding
  1. In a large saucepan, bring the milk, split vanilla bean or extract, and a pinch of salt to a gentle simmer.
  2. Once the milk is simmering, add the rice to the pot. Stir gently and allow it to cook over low heat.
  3. After about 15-20 minutes, check the rice; it should be tender and creamy. Stir in the sugar, ensuring it dissolves completely.
  4. Continue to cook for another 10-15 minutes, stirring frequently, until the pudding thickens.
  5. Once your pudding reaches the desired consistency, scoop into bowls, and serve warm or chilled, with a sprinkle of ground cinnamon on top.

Notes

Store leftover rice pudding in an airtight container in the fridge for up to 4 days. To freeze, portion it into small containers for up to a month, reheating gently with a splash of milk.