Here’s a classic, creamy rice pudding recipe — comforting, slightly sweet, and perfect as a dessert or breakfast treat 🍚✨.
🍚 Classic Rice Pudding
Serves: 4–6
Prep: 5 minutes | Cook: 35–40 minutes
Ingredients
- 1 cup (200 g) short-grain rice (Arborio or pudding rice is best)
- 4 cups (1 liter) whole milk
- ½ cup (100 g) sugar (adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- ¼ cup raisins or sultanas (optional)
- 1–2 tbsp butter (optional, for extra creaminess)
Instructions
- Rinse rice
- Rinse rice under cold water until water runs clear. This helps remove excess starch and prevents clumping.
- Cook rice
- In a medium saucepan, combine rice, milk, sugar, and salt.
- Bring to a gentle boil over medium heat, stirring frequently.
- Simmer gently
- Reduce heat to low and simmer, uncovered, 25–30 minutes, stirring occasionally, until rice is tender and pudding is creamy.
- Add raisins halfway through cooking if using.
- Add flavor
- Stir in vanilla extract, cinnamon, and butter if desired.
- Serve
- Can be served warm or chilled.
- Sprinkle extra cinnamon or nutmeg on top before serving.
Tips for Perfect Rice Pudding
- Stir frequently to prevent sticking or burning.
- For a richer pudding, replace ½ cup of milk with cream.
- For a firmer pudding, cook a little longer to thicken.
- Short-grain rice gives the creamiest texture; long-grain rice will be more separate.
Variations
- Hungarian Style: Add a dollop of jam (apricot or cherry) on top.
- Coconut Rice Pudding: Use coconut milk instead of half of the milk.
- Baked Version: Mix cooked rice with egg and bake for a custard-like pudding.
If you want, I can give you a super creamy, stovetop version with a hint of citrus and vanilla, which tastes like a bakery version — it’s indulgent but easy.
Do you want me to do that?
