rice pudding
This comforting Rice Pudding is a classic dessert that is creamy, sweet, and infused with vanilla. It’s perfect for a cozy evening or as a delightful finish to any meal.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 4 Serving bowls
Ingredients
- 1 cup Arborio rice or any short-grain rice
- 4 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¼ cup raisins optional
Instructions
- In a medium saucepan, combine the Arborio rice, whole milk, granulated sugar, and salt. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent the rice from sticking to the bottom.
- Once boiling, reduce the heat to low and let it simmer. Keep stirring occasionally and cook for about 25 minutes or until the rice is tender and the mixture has thickened.
- When the rice pudding reaches your desired consistency, remove it from the heat. Stir in the vanilla extract and ground cinnamon if using. If you prefer, mix in the raisins for added texture and sweetness.
- Allow the rice pudding to cool for a few minutes before serving. It can be served warm or chilled, depending on your preference.
- You can top the rice pudding with additional cinnamon or a sprinkle of nutmeg before serving.
- This dessert can be stored in the refrigerator for up to 3 days. If the pudding thickens too much upon refrigeration, simply stir in a splash of milk before serving to loosen it up.
Notes
You can top the rice pudding with additional cinnamon or a sprinkle of nutmeg before serving. This dessert can be stored in the refrigerator for up to 3 days. If the pudding thickens too much upon refrigeration, simply stir in a splash of milk before serving to loosen it up.