Absolutely! Here’s a classic, creamy rice pudding recipe that’s simple, comforting, and delicious.
Classic Rice Pudding Recipe
Ingredients (serves 4–6)
- 1 cup uncooked white rice (short-grain like Arborio is best)
- 4 cups milk (whole milk gives creamier results)
- 1/2 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
- 1/2 cup raisins (optional)
Instructions
- Rinse the Rice
- Rinse the rice under cold water until the water runs clear. This removes excess starch.
- Cook the Rice
- In a medium saucepan, combine rice, milk, sugar, and salt.
- Bring to a gentle simmer over medium heat, stirring frequently.
- Simmer Slowly
- Reduce heat to low and cook for 25–35 minutes, stirring occasionally so it doesn’t stick.
- The rice should be soft and the mixture thickened.
- Add Flavor
- Stir in vanilla extract and raisins (if using).
- Sprinkle with cinnamon on top before serving, if desired.
- Serve
- Can be served warm or chilled.
- If it thickens too much upon cooling, stir in a little milk to loosen it.
Tips for Extra Creaminess
- Use half-and-half or heavy cream for richer pudding.
- Cook slowly over low heat—rushing will make it gummy.
- Stir frequently to prevent the rice from sticking to the bottom.
If you like, I can also give a quick stovetop + slow-cooker version that’s extra creamy and almost effortless, perfect for making ahead.
Do you want me to share that version too?
