Here’s a simple, comforting recipe for creamy rice pudding — rich, smooth, and perfect warm or chilled.
🍚 Creamy Rice Pudding
🛒 Ingredients
- 1 cup uncooked short-grain rice (or Arborio)
- 2 cups water
- 3 cups whole milk (for extra creaminess)
- ½ cup sugar (adjust to taste)
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tbsp butter (optional, for richness)
- Optional: cinnamon, nutmeg, or raisins
🔪 Instructions
1️⃣ Cook the Rice
- In a saucepan, bring rice and water to a boil.
- Reduce heat, cover, and simmer about 15 minutes until water is absorbed.
2️⃣ Add Milk & Simmer
- Stir in milk, sugar, and salt.
- Cook on low heat, stirring frequently, for 20–30 minutes until thick and creamy.
(Stir often to prevent sticking.)
3️⃣ Finish
- Remove from heat.
- Stir in vanilla and butter.
- Add raisins if using.
🌟 Texture Tip
- For extra creamy pudding, replace ½ cup of milk with heavy cream.
- If it thickens too much after cooling, stir in a splash of warm milk before serving.
🍽️ Serve
- Warm with a sprinkle of cinnamon
- Or chill for 2–3 hours for a thicker, custard-like texture
If you’d like, I can also share a baked old-fashioned rice pudding version with a golden top — totally different texture but just as delicious.
