Description
A creamy and comforting dessert made with simple pantry ingredients like milk, rice, sugar, and vanilla. This old-fashioned rice pudding is perfect served warm or chilled, delivering cozy nostalgia in every bite.
Ingredients
- 6 cups whole milk, divided
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ heaping cup long-grain white rice (Jasmine or Arborio can be used for extra creaminess)
- 2 teaspoons vanilla extract
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ⅔ cup golden raisins (optional)
- 1 tablespoon butter (a knob, stirred in at the end)
- Ground cinnamon for garnish
Instructions
- In a large saucepan, combine 5½ cups milk, sugar, salt, and a cinnamon stick. Bring to a gentle boil over medium-high heat.
- Stir in the rice, then reduce heat to low. Simmer gently, stirring frequently, until the rice is tender and the mixture thickens to the consistency of yogurt—about 45 to 60 minutes.
- Remove from heat. Discard the cinnamon stick, then stir in the remaining ½ cup milk, vanilla, raisins, and butter.
- Cook for another 2 minutes until everything is well combined.
- Serve warm with a sprinkle of cinnamon, or let it cool and enjoy it chilled.
Notes
- Use Arborio or medium-grain rice for a creamier texture.
- Golden raisins are optional; substitute with regular raisins or craisins if desired.
- Add an egg yolk for custard-like richness.
- For a flavor twist, use coconut milk and cardamom.
- Store in the fridge up to 5 days; reheat with a splash of milk.
- Freezing is not recommended as the texture degrades.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
