Easy Rice Pudding Recipe
A creamy, old fashioned rice pudding made with simple ingredients. Perfect for a comforting dessert, served warm or chilled
Ingredients
- "1 cup white rice short or medium grain",
- "4 cups whole milk or almond/coconut milk for dairy-free",
- "1/2 cup sugar"
- "1 teaspoon vanilla extract"
- "1/2 teaspoon cinnamon optional",
- "1/2 cup raisins optional",
- "1/4 teaspoon salt"
- "1 tablespoon butter optional, for richness"
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Notes
- Rice Type: For the creamiest texture, use short or medium grain rice such as Arborio or sushi rice. Long grain rice can be used but results in a less creamy pudding.
- Milk Options: Whole milk gives the richest flavor, but you can substitute with almond, coconut, or oat milk for a dairy-free version.
- Sweetener Alternatives: Feel free to replace sugar with honey, maple syrup, or your preferred natural sweetener. Adjust sweetness to taste.
- Cooking Tips: Stir frequently while cooking to prevent the rice from sticking to the bottom of the pan and to ensure even cooking.
- Thickness Adjustment: If the pudding becomes too thick, stir in a little extra milk before serving. If it’s too thin, cook a few minutes longer to reduce the liquid.
- Serving Suggestions: Rice pudding is delicious served warm or chilled. Top with cinnamon, nutmeg, fresh fruit, or whipped cream for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave, adding a splash of milk if needed.
- Make Ahead: You can prepare rice pudding a day in advance. Flavors often improve after resting in the fridge overnight.
