Here’s a classic Rice Pudding recipe 🍚🍮—creamy, comforting, and lightly sweet:
🥘 Ingredients (4–6 servings):
- 1 cup uncooked white rice (short or medium grain works best)
- 4 cups milk (whole or 2%)
- ½ cup sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- ¼ tsp salt
- Optional: raisins or nutmeg for garnish
👩🍳 Instructions:
1. Cook the Rice
- In a medium saucepan, combine rice, 2 cups of milk, and salt
- Bring to a gentle boil, then reduce heat to low
- Cover and simmer 15–20 minutes until rice is tender
2. Add Sweetness
- Stir in sugar, remaining milk (2 cups), and vanilla
- Simmer uncovered for another 20–25 minutes, stirring frequently
- The pudding should thicken to a creamy consistency
3. Add Flavors
- Stir in cinnamon or nutmeg
- Optional: add raisins or other dried fruit
4. Serve
- Serve warm or chilled
- Garnish with a sprinkle of cinnamon, nutmeg, or a dollop of whipped cream
💡 Tips:
- Stir frequently to prevent rice from sticking to the bottom
- For extra creaminess, you can substitute ½ cup of milk with cream
- Leftovers store well in the fridge for 2–3 days
If you want, I can also give you a quick stovetop 15-minute rice pudding that’s ready faster and just as creamy.
Do you want me to do that?
