A creamy, comforting classic dessert, this old-fashioned rice pudding is perfect for a cozy night in. It’s simple to make and can be enjoyed warm or cold.
Ingredients:
- 1/2 cup short-grain rice (like Arborio or Carolina)
- 4 cups milk (whole milk is recommended for richness)
- 1/4 cup granulated sugar (adjust to your taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (plus more for dusting)
- 2 large eggs (optional, for a richer custard-like pudding)
- 2 tablespoons butter (optional, for extra richness)
Instructions:
- Combine Ingredients: In a medium saucepan, combine the rice, milk, sugar, and salt.
- Cook the Rice: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low and cook, uncovered, for about 20-25 minutes, or until the rice is tender and has absorbed most of the milk. Stir frequently during this time.
- Whisk Eggs (Optional): If using eggs, lightly whisk them in a separate bowl.
- Temper the Eggs (Optional): If using eggs, temper them by slowly drizzling a few tablespoons of the hot rice mixture into the whisked eggs, whisking constantly. This prevents the eggs from scrambling. Then, pour the egg mixture back into the saucepan with the rice.
- Add Flavorings: Stir in the vanilla extract, cinnamon, and butter (if using). Cook for another 2-3 minutes, stirring constantly, until the pudding thickens slightly. Do not boil.
- Cool and Serve: Remove the rice pudding from the heat and let it cool slightly. It can be served warm or chilled.
- Garnish: Dust with additional cinnamon before serving. You can also add a dollop of whipped cream or a sprinkle of nutmeg for extra flavor.
Enjoy!