Description
This creamy rice pudding recipe is a comforting and classic American dessert made by simmering tender rice in milk and sugar until thick and luscious. Enhanced with vanilla, a touch of cinnamon and nutmeg, and optionally enriched with butter and dried fruits, it offers a warm, nostalgic treat that’s perfect served warm or chilled.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 4 cups whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Optional Ingredients
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- Raisins or chopped dried fruit
Instructions
- Cook the Rice: In a medium saucepan, bring the rice and water to a boil. Then reduce heat to low, cover the pan, and simmer for about 15 minutes or until the rice is tender and the water has been absorbed completely.
- Add Milk and Sugar: Add the whole milk, granulated sugar, and salt to the cooked rice. Increase the heat to medium and cook uncovered, stirring frequently to prevent sticking, until the mixture thickens and becomes creamy. This process should take about 25 to 30 minutes.
- Flavor and Finish: Once the pudding has thickened, remove it from heat. Stir in the vanilla extract, butter (if using), and optional spices like ground cinnamon and nutmeg. If you choose to include raisins or dried fruit, fold them in while the pudding is still hot to let them soften.
- Cool and Serve: Let the pudding sit for 5 to 10 minutes so it can cool slightly and thicken further. Serve warm for a cozy treat or chill it in the refrigerator for a refreshing dessert.
Notes
- For extra richness, substitute 1 cup of whole milk with half-and-half or heavy cream.
- Adjust sugar level to your preference for sweetness.
- Leftover rice pudding can be stored in an airtight container in the refrigerator for up to 4 days and served cold or reheated gently.
