This Classic Creamy Rice Pudding is a comforting, nostalgic dessert that embodies warmth and simple indulgence. It’s a truly timeless dish, featuring tender grains of rice slowly simmered in a luscious, sweet milk base until it transforms into a rich, velvety pudding. Each spoonful offers a delightful interplay of textures: the soft, plump rice grains are suspended in a thick, custardy cream, creating a consistency that is both satisfyingly hearty and incredibly smooth. The subtle sweetness of the pudding is beautifully complemented by aromatic vanilla and, most importantly, a generous dusting of ground cinnamon on top, which adds a warm, spicy counterpoint and an inviting visual appeal.
What makes this rice pudding so beloved is its straightforward preparation and the incredible depth of flavor achieved through gentle, patient cooking. The slow simmering allows the rice to fully absorb the milk, releasing its starches to naturally thicken the pudding into that desirable creamy consistency without the need for excessive thickeners. While simple, the process results in a dessert that feels incredibly luxurious and deeply satisfying. It’s a versatile dish that can be enjoyed warm, straight from the pot for immediate comfort, or chilled, where it firms up slightly for a refreshing and equally delightful treat. Whether served as a hearty breakfast, a comforting snack, or a classic dessert, this rice pudding evokes a sense of home and tradition. It’s a dish that crosses cultures and generations, consistently delivering a sense of cozy contentment. The aroma of simmering milk, vanilla, and cinnamon filling your kitchen is an added bonus, setting the stage for a truly heartwarming culinary experience. This recipe provides a foundational base that can be customized with various additions like dried fruits, nuts, or citrus zest, but its simple, unadorned form, topped with cinnamon, is often the most cherished.
Ingredients:
- 1 cup (200g) uncooked short-grain or medium-grain white rice (such as Arborio, sushi rice, or any rice labeled “pudding rice” or “paella rice” – these varieties release starch well for creaminess. Do NOT use long-grain or instant rice.)
- 6 cups (1.5 liters) whole milk (full-fat milk is essential for creaminess)
- 1/2 cup (100g) granulated sugar (adjust to taste, can add more for sweeter)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract (or 1 vanilla bean, split and scraped)
- 2 tablespoons unsalted butter (optional, for extra richness at the end)
- Optional additions: 1/2 cup raisins (golden or regular), dried cranberries, or other dried fruit
- For serving: Ground cinnamon
Instructions:
- Prepare the Rice: Rinse the rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents the pudding from becoming overly sticky. Drain well.
- Combine and Simmer: In a large, heavy-bottomed saucepan or Dutch oven, combine the rinsed rice, 5 cups of the whole milk, granulated sugar, and salt. Stir well to combine.
- Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent the rice from sticking to the bottom.
- Once it reaches a gentle boil, immediately reduce the heat to low. The goal is a very gentle simmer, just enough to see small bubbles rising to the surface.
- Slow Cook the Pudding: Cook the rice pudding, uncovered, over low heat for approximately 45-60 minutes. It’s crucial to stir frequently, especially towards the bottom and sides of the pan, to prevent the rice from sticking and scorching. The rice will slowly absorb the milk, and the mixture will thicken.
- Add Remaining Milk and Vanilla: After about 45 minutes, the pudding should be noticeably thicker, and the rice should be tender but still have a slight bite. At this point, add the remaining 1 cup of whole milk and the vanilla extract (if using a vanilla bean, remove it now). If you are adding dried fruit like raisins, stir them in now as well.
- Continue to simmer and stir for another 15-30 minutes, or until the rice is completely tender and the pudding has reached your desired creamy consistency. Remember that rice pudding will thicken further as it cools. If it becomes too thick during cooking, you can add a splash more milk until it reaches your preferred consistency.
- Finish the Pudding (Optional): Once the pudding is cooked to your liking, remove it from the heat. Stir in the 2 tablespoons of unsalted butter (if using) until melted and fully incorporated. This adds an extra layer of richness and a beautiful gloss.
- Cooling and Serving:
- For warm serving: Ladle the warm rice pudding into individual serving bowls or ramekins.
- For chilled serving: If you prefer chilled rice pudding, transfer it to a large bowl, cover the surface directly with plastic wrap (to prevent a “skin” from forming), and refrigerate for at least 4 hours, or until thoroughly chilled.
- Garnish: Just before serving, generously sprinkle ground cinnamon over the top of each bowl of rice pudding. You can also add a small dollop of whipped cream, fresh berries, or a drizzle of honey or maple syrup if desired.
Enjoy this timeless and comforting Classic Creamy Rice Pudding!