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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.

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