Traditional Rice Pudding
Rice Pudding
A creamy old-fashioned rice pudding simmered slowly with milk, sugar, vanilla, cinnamon, and a little butter.
Traditional rice pudding is built from pantry staples and patient stirring. The rice softens first in water, then finishes in milk so the grains become tender without turning gluey. A modest amount of sugar keeps the pudding sweet but still balanced.
Short-grain or medium-grain white rice gives the creamiest result because it releases starch gradually as it cooks. Whole milk adds richness, while a spoonful of butter and a splash of vanilla round out the flavor. Cinnamon can be stirred in lightly or saved for a warm dusting over each bowl.
Raisins are classic, but they stay optional so the pudding can suit different tables. Adding them near the end lets them plump in the hot milk without breaking down. The pudding thickens further as it cools, so stop cooking while it is still loose and spoonable.
Serve it warm for a soft, comforting dessert, or chill it for a firmer custard-like texture. A little extra milk stirred into leftovers restores the creamy consistency the next day.
Nutrition (per serving)
Directions
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1
Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, then drain well.
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2
Combine the rice, water, and salt in a medium heavy saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 12 minutes.
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3
Uncover the pan and stir in the milk and sugar. Raise the heat to medium and bring the mixture to a gentle simmer, stirring often so the milk does not scorch.
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4
Cook uncovered for 22 to 25 minutes, stirring every few minutes, until the rice is tender and the pudding looks creamy but still loose.
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5
Stir in the butter and raisins, if using, and cook for 3 to 5 minutes more, until the raisins are plump and the pudding coats the spoon.
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6
Remove the pan from the heat and stir in the vanilla. Let the pudding rest for 5 minutes so it thickens slightly.
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7
Spoon the rice pudding into bowls and sprinkle with cinnamon. Serve warm, or cool, cover, and refrigerate until chilled.
Ingredients
- Short-Grain White Rice:3/4 cup
- Water:1 1/2 cups
- Whole Milk:3 cups
- Granulated Sugar:1/3 cup
- Fine Salt:1/4 teaspoon
- Unsalted Butter:1 tablespoon
- Raisins, optional:1/2 cup
- Vanilla Extract:1 1/2 teaspoons
- Ground Cinnamon, for serving:1/2 teaspoon
Tips & Notes
- Use a heavy saucepan to reduce scorching, and lower the heat if the milk starts bubbling hard.
- For looser pudding after chilling, stir in a splash of milk before serving.
- If you prefer a very smooth pudding, skip the raisins and finish with only cinnamon.
