Classic Creamy Rice Pudding
Rice pudding has long been a comfort food—simple, soothing, and deeply satisfying. Just rice, milk, sugar, and a touch of cinnamon, slowly simmered into a creamy, dreamy dessert that feels like a warm hug from your grandmother’s kitchen.
This recipe honors tradition: no shortcuts, no gadgets—just patience and care. Perfect for chilly evenings, holiday gatherings, or anytime your soul craves a little sweetness.
Old-Fashioned Creamy Rice Pudding
📝 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Short-grain white rice | ½ cup (100 g) | Arborio or sushi rice; avoid instant or long-grain |
| Whole milk | 4 cups | Full-fat for maximum creaminess |
| Granulated sugar | ½ cup | — |
| Cinnamon stick | 1 | Or ½ tsp ground cinnamon |
| Vanilla extract | 1 tsp | Use pure vanilla for best flavor |
| Fine sea salt | ¼ tsp | Balances sweetness |
| Ground cinnamon/nutmeg | For dusting | Optional garnish |
| Optional add-ins | ½ cup raisins (soaked), lemon zest, or a splash of rum | — |
🌾 Tip: Short-grain rice gives a creamy texture—don’t rinse it, the starch is what makes the pudding luscious.
👩🍳 Instructions
1. Simmer the Rice
- In a heavy-bottomed saucepan, combine rice, milk, sugar, cinnamon stick, and salt.
- Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
2. Cook Low & Slow
- Reduce heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes.
- It’s done when:
- Rice is tender
- Mixture is thick and creamy (it will thicken further as it cools)
- ⏱️ Patience matters—low heat prevents a skin from forming and ensures even cooking.
3. Add Flavor
- Remove from heat and discard the cinnamon stick.
- Stir in vanilla (and raisins, zest, or rum if using).
4. Cool & Serve
- Let rest 15–20 minutes; it will continue to thicken.
- Serve warm, at room temperature, or chilled.
- Dust with cinnamon or nutmeg before serving.
🌟 Tips for Perfect Pudding
- Stir gently but consistently to prevent sticking.
- Always use whole milk; low-fat milk produces a thinner pudding.
- If a skin forms, whisk it back in or skim off.
- Make ahead: keeps 4–5 days in the fridge; add a splash of milk when reheating.
- For extra richness: replace 1 cup of milk with heavy cream or coconut milk.
