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
Scale
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
