Rice Pudding Recipe
Rice Pudding is the ultimate comfort dessert, with its rich, creamy texture and warm notes of cinnamon and vanilla weaving through every spoonful. It’s a nostalgic treat that brings back memories of family gatherings, chilly evenings, and the simple joy of homemade sweets. Whether you’re making it for a cozy night in or to share with loved ones, this classic recipe transforms humble pantry staples into a bowl of pure, old-fashioned goodness. Trust me, once you taste this Rice Pudding, you’ll want to make it a regular part of your dessert rotation!
Ingredients You’ll Need
The beauty of Rice Pudding lies in its simplicity. Each ingredient plays an important role—some add creaminess, others sweetness, and a few bring that unmistakable cozy flavor and aroma. Here’s what you’ll need, along with tips to make every bite as delicious as possible!
- White Rice: The heart of the pudding; use short or medium grain for an extra creamy result.
- Water: Helps the rice cook evenly and soften before soaking up the milk.
- Whole Milk: Adds richness and creates that luscious, silky texture we all love.
- Granulated Sugar: Sweetens the pudding just right without overpowering the subtle flavors.
- Salt: A pinch makes all the sweet flavors pop and keeps things balanced.
- Vanilla Extract: Infuses the pudding with irresistible warmth and depth.
- Ground Cinnamon: Brings comforting spice and a beautiful aroma to the whole batch.
- Ground Nutmeg: Adds a gentle, nutty complexity that sets this Rice Pudding apart.
- Raisins (optional): For bursts of sweetness and chewy texture in every bite—feel free to swap in dried cranberries or dates!
- Unsalted Butter: Rounds out the flavors, giving the pudding a velvety finish.
How to Make Rice Pudding
Step 1: Cook the Rice
Start by combining the uncooked white rice and water in a medium saucepan. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes. This ensures the rice is perfectly tender and ready to soak up all that creamy goodness in the next steps.
Step 2: Stir in Milk, Sugar, and Salt
Once your rice is tender and the water is absorbed, it’s time to turn it into pudding. Pour in the whole milk, sprinkle in the sugar, and add a touch of salt. Stir everything together, then continue cooking over medium heat. Make sure to stir often—this keeps the pudding silky and prevents any sticking or burning at the bottom.
Step 3: Simmer Until Thick and Creamy
Let the mixture bubble gently for 20 to 25 minutes, stirring frequently. You’ll notice it starting to thicken and take on that iconic creamy texture. If you love your Rice Pudding extra thick, let it cook a little longer, but don’t forget to keep an eye on it!
Step 4: Add Butter, Vanilla, Spices, and Raisins
Remove the saucepan from the heat and stir in the unsalted butter until melted. Then add the vanilla extract, ground cinnamon, ground nutmeg, and raisins if you’re using them. These final touches are what make the Rice Pudding truly irresistible, so don’t skip them!
Step 5: Cool and Serve
Let your Rice Pudding cool for a few minutes—it will thicken a bit more as it stands. Serve it warm if you’re after pure, cozy comfort, or chill it in the fridge for a refreshing, creamy treat. Either way, a sprinkle of extra cinnamon on top is always a good idea!
How to Serve Rice Pudding
Garnishes
A sprinkle of ground cinnamon is classic, but you can also top your Rice Pudding with a dusting of nutmeg, a dollop of whipped cream, or even toasted nuts for crunch. Fresh berries or a drizzle of honey add a lovely pop of color and flavor, making each serving feel special.
Side Dishes
While Rice Pudding stands beautifully on its own, it also pairs well with fresh fruit salads or a platter of crisp cookies on the side. For a fun brunch twist, serve it alongside spiced chai or a cup of hot coffee—the creamy sweetness balances bold brews perfectly.
Creative Ways to Present
Try spooning your Rice Pudding into individual jars or pretty mugs for a charming presentation at gatherings. You can also layer it with fruit compote for a parfait-style dessert, or serve it in hollowed-out oranges or apples for a whimsical, edible bowl that wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover Rice Pudding keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen as it chills, making it even more delicious the next day. If it thickens too much, just stir in a splash of milk before serving.
Freezing
Rice Pudding can be frozen, although the texture may change slightly after thawing. To freeze, portion it into airtight freezer-safe containers, leaving a bit of space for expansion. It’s best enjoyed within one month for the freshest flavor and creamiest consistency.
Reheating
To reheat, simply warm your Rice Pudding gently on the stove or in the microwave, adding a little milk to loosen it up if needed. Stir well and heat until just warmed through—avoid boiling, as this can affect the creamy texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will bring a nuttier flavor and more chew, but you’ll need to increase the cooking time and add extra liquid to ensure it becomes tender and creamy.
Is it possible to make Rice Pudding dairy-free?
Yes! Substitute the milk with coconut milk, almond milk, or another plant-based alternative. The result will be just as comforting and flavorful, with a slightly different richness depending on the milk you choose.
Why is my Rice Pudding too thick?
Rice Pudding continues to thicken as it cools. If it gets too stiff, simply stir in a bit more milk until you reach your desired consistency before serving.
Can I make Rice Pudding without raisins?
Of course! Raisins are totally optional. You can leave them out entirely or swap them for dried cranberries, chopped dates, or even bits of candied ginger for a fun twist.
What type Dessert
Short or medium grain white rice is ideal for that creamy, classic texture. Arborio (the rice used for risotto) is also a fantastic choice if you want an extra luscious result.
Final Thoughts
If you’re craving something cozy, nostalgic, and effortlessly delicious, this Rice Pudding recipe is sure to hit the spot. Give it a try and let its creamy charm win you over—one sweet, cinnamon-kissed spoonful at a time!
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Rice Pudding Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic creamy rice pudding made with tender white rice, whole milk, warm spices, and a touch of sweetness. This comforting dessert is perfect served warm or chilled and can be easily customized with your favorite dried fruits.
Ingredients
Main Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter
Instructions
- Cook the rice: In a medium saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the rice is tender.
- Add milk and sugar: Stir in the whole milk, granulated sugar, and salt. Cook over medium heat, stirring frequently to prevent sticking, for 20 to 25 minutes until the mixture thickens and becomes creamy.
- Finish the pudding: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, ground cinnamon, ground nutmeg, and raisins if using. Mix well to combine all the flavors evenly.
- Cool and serve: Let the rice pudding cool slightly before serving. It can be enjoyed warm or chilled and may be garnished with an extra sprinkle of cinnamon if desired.
Notes
- For a richer and creamier texture, substitute half of the milk with half-and-half or heavy cream.
- You can replace raisins with dried cranberries or chopped dates for a different flavor.
- Store any leftover rice pudding in the refrigerator for up to 3 days, covered tightly.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 22g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
