Rice Pudding
A creamy, comforting stovetop dessert made by slowly simmering rice in sweetened milk with vanilla and cinnamon. Simple, nostalgic, and delicious served warm or chilled.
Ingredients
- 1 cup long-grain white rice, rinsed
- 2 cups water
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter
Instructions
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1
Combine 1 cup rinsed long-grain white rice and 2 cups water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
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2
Add 4 cups whole milk, 1/3 cup granulated sugar, and 1/4 tsp salt to the cooked rice. Stir to combine and bring to a gentle simmer over medium-low heat.
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3
Cook uncovered, stirring frequently, for 20-25 minutes until the mixture is thick and creamy and the rice is very tender. It will thicken more as it cools.
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4
Remove from heat. Stir in 2 tbsp unsalted butter, 1 tsp vanilla extract, and half of the 1/2 tsp ground cinnamon.
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5
Spoon into bowls and dust the tops with the remaining ground cinnamon. Serve warm, or press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate to serve cold.