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Classic Rice Pudding with Vanilla and Cinnamon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 11 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic rice pudding recipe delivers a creamy and comforting dessert made with simple ingredients like long-grain white rice, milk, sugar, and vanilla. The pudding is cooked slowly on the stovetop to achieve a thick, luscious consistency and is perfectly garnished with a sprinkle of ground cinnamon. Ideal for serving warm or chilled, this delightful treat is easy to prepare and serves as a nostalgic favorite for all ages.

Ingredients

Main Ingredients

  • 2 cups water
  • 1 cup long-grain white rice
  • 1/4 teaspoon salt
  • 4 cups milk
  • 2/3 cup granulated sugar
  • 1 1/4 teaspoons vanilla extract
  • Ground cinnamon (for garnish)

Instructions

  1. Boil Rice: In a large saucepan, bring the 2 cups of water to a boil. Stir in the rice and salt, then cover the pan and reduce the heat to low. Let it simmer, stirring occasionally, until most of the water is absorbed, which should take about 15 to 20 minutes.
  2. Heat Milk: Microwave the 4 cups of milk until it is steaming hot, between 140 to 160 degrees Fahrenheit, which usually takes about 1 to 2 minutes. This step ensures the milk integrates smoothly into the rice mixture without cooling it down too much.
  3. Simmer Pudding: Add the hot milk and granulated sugar to the rice in the saucepan. Bring the mixture to a slow simmer over low heat. Cook uncovered and stir occasionally for about 45 minutes, or until the pudding thickens significantly so that a spoon can stand upright in the mixture.
  4. Finish and Serve: Remove the saucepan from heat and stir in the vanilla extract thoroughly. Allow the pudding to cool slightly if serving warm, or refrigerate it for at least 2 hours to serve chilled. Before serving, dust the top with ground cinnamon for added flavor and aroma.

Notes

  • Use long-grain white rice for the best texture; other varieties may result in a different consistency.
  • Whole milk is recommended for creaminess, but you can substitute with a lower-fat milk if desired.
  • Stirring occasionally during cooking helps prevent the pudding from sticking to the bottom of the pan.
  • This pudding can be served warm right after cooking or chilled for a refreshing cold dessert.
  • Leftovers should be refrigerated and consumed within 3 to 4 days.

Find it online: https://meallora.com/classic-rice-pudding-with-vanilla-and-cinnamon-recipe/