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Rice Pudding

A creamy rice pudding recipe that combines milk, sugar, and cinnamon for a comforting dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4.5 cups whole milk Use whole milk for the richest mouthfeel.
  • 1.5 cups water
  • 0.75 cups granulated sugar Adjust sweetness to preference.
  • 1 stick cinnamon 3 or 4 inches long.
  • 1 cup Arborio rice Or Boomba rice.
  • 1 teaspoon vanilla bean paste Or vanilla extract.
  • 2/3 cup golden raisins Optional.
  • to taste Ground cinnamon For garnish.

Method
 

Cooking
  1. In a heavy bottomed, 3 quart saucepan, combine the milk, water, sugar, cinnamon stick, and rice. Stir to combine.
  2. Bring to an intense simmer just below boiling over medium-high heat, stirring often.
  3. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes.
  4. Remove from heat and take out the cinnamon stick.
  5. Stir in the vanilla bean paste or vanilla extract and the raisins, if using.
  6. Spoon the rice pudding into individual ramekins or a large serving dish.
  7. Let the pudding cool slightly before serving or cool to room temperature, then cover tightly and refrigerate until ready to serve, up to 1 day in advance.
  8. Just before serving, top with freshly grated cinnamon or ground cinnamon.

Notes

Pudding can be enjoyed warm or cooled. For a refined presentation, spoon into shallow ramekins, scatter golden raisins on top, and dust with freshly ground cinnamon. Stir in a splash of milk when reheating if the pudding has thickened too much.