Classic Creamy Rice Pudding
Rice pudding has always been one of those timeless comfort desserts—simple, cozy, and endlessly satisfying. Just rice, milk, sugar, and a hint of cinnamon gently cooked together until they transform into a silky, nostalgic treat that feels like it came straight from your grandmother’s stove.
This version keeps things classic: no shortcuts, no fancy tools—just slow cooking and a little care. It’s perfect for cold nights, family gatherings, or any moment when you want something warm and sweet.
Old-Fashioned Creamy Rice Pudding
📝 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Short-grain white rice | ½ cup (100 g) | Arborio or sushi rice works best; avoid instant or long-grain |
| Whole milk | 4 cups | Full-fat makes the creamiest pudding |
| Granulated sugar | ½ cup | — |
| Cinnamon stick | 1 | Or use ½ tsp ground cinnamon |
| Vanilla extract | 1 tsp | Pure vanilla gives the best flavor |
| Fine sea salt | ¼ tsp | Balances the sweetness |
| Ground cinnamon or nutmeg | To taste | Optional topping |
| Optional add-ins | ½ cup raisins (soaked), lemon zest, or a splash of rum | — |
🌾 Note: Don’t rinse the short-grain rice—the starch is what creates that luscious, creamy texture.
👩🍳 Instructions
1. Start the Simmer
Place the rice, milk, sugar, cinnamon stick, and salt in a heavy saucepan.
Set over medium-low heat and bring to a gentle simmer, stirring now and then to keep it from sticking.
2. Cook Slowly
Turn the heat down to low. Let it cook uncovered for 45–60 minutes, stirring every 10–15 minutes.
You’ll know it’s ready when:
- the rice is soft
- the mixture has thickened into a creamy consistency (it will continue to firm up as it cools)
⏱️ Slow cooking is key—it prevents scorching and keeps the texture smooth.
3. Add the Flavorings
Take the pot off the heat and remove the cinnamon stick.
Stir in the vanilla extract and any extras like raisins, citrus zest, or rum.
4. Cool & Enjoy
Let it sit for 15–20 minutes so it can thicken further.
Serve warm, chilled, or at room temperature.
Finish with a dusting of cinnamon or nutmeg if you like.
🌟 Tips for the Best Rice Pudding
- Stir gently but regularly to keep it from sticking.
- Whole milk creates the richest pudding; reduced-fat milk produces a thinner result.
- If a skin forms on top, you can whisk it back in or scoop it off.
- Store in the refrigerator for 4–5 days; add a splash of milk to loosen it when reheating.
- For added decadence, replace 1 cup of the milk with heavy cream or coconut milk.
