Easy Rice Pudding
A simple and delicious rice pudding that's creamy and comforting. Perfect for a sweet treat any time of day.
Equipment
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup Arborio rice Short-grain rice works best for a creamy texture
- 4 cups Whole milk For a richer pudding, use whole milk
- 1/3 cup Granulated sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon Optional, for garnish
- 1/4 cup Raisins Optional, for added texture and flavor
Instructions
- In a medium saucepan, combine the rice, milk, sugar, and salt. Bring the mixture to a boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
- Once boiling, reduce the heat to low and simmer gently. Stir frequently to ensure the rice cooks evenly and the milk doesn't scorch. Cook for about 25-30 minutes, or until the rice is tender and the pudding has thickened.
- Remove the saucepan from the heat and stir in the vanilla extract. If using raisins, add them now and let the pudding sit for a few minutes to allow the raisins to plump up.
- Serve the rice pudding warm or chilled, garnished with a sprinkle of cinnamon if desired.
Notes
Chef's Tips:
• For a richer pudding, you can substitute some of the milk with heavy cream.
• Avoid overcooking the rice, as it can become mushy and lose its texture.
• Serve with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.
Food Safety:
• Refrigerate leftovers within two hours of cooking to prevent bacterial growth.
• Store rice pudding in an airtight container in the refrigerator for up to 3 days.