rice pudding recipe
This creamy rice pudding is a comforting dessert that combines rice, milk, sugar, and warm spices for a delightful treat. It's perfect for any occasion and can be enjoyed warm or chilled.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 4 Serving bowls
Ingredients
- 1 cup arborio rice
- 4 cups whole milk For a richer pudding, you can substitute half with heavy cream.
- ½ cup granulated sugar Adjust sweetness by adding more or less according to taste.
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- optional raisins or currants For garnish.
Instructions
- Rinse the arborio rice under cold water in a fine-mesh strainer until the water runs clear.
- In a medium saucepan, combine the rinsed 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.
- Once it reaches a boil, reduce the heat to low and cover the saucepan. Let it simmer for about 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and ground nutmeg.
- Serve the rice pudding warm or transfer it to serving bowls and refrigerate for a chilled option.
- If desired, garnish with raisins or currants before serving.
Notes
For a richer pudding, you can substitute half of the whole milk with heavy cream.
Adjust the sweetness by adding more or less sugar according to your taste.
This pudding can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.