Description
This classic Old-Fashioned Rice Pudding recipe offers a creamy, comforting dessert made by simmering long grain rice in rich whole milk, sweetened with sugar, and flavored with vanilla and cinnamon. Slow-cooked to a thick, yogurt-like consistency, this pudding is perfect served chilled with a sprinkle of cinnamon on top.
Ingredients
Main Ingredients
- 6 cups whole milk (divided)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup long grain white rice (heaping half cup)
- 2 teaspoons vanilla extract
- Ground cinnamon (optional, for garnish)
Instructions
- Combine Milk, Sugar, and Salt: In a large saucepan, pour 5 1/2 cups of whole milk, add sugar and salt. Heat this mixture over medium-high heat until it comes to a boil, stirring occasionally to prevent scorching.
- Add Rice and Simmer: Stir in the long grain white rice, then reduce the heat to low to maintain a gentle simmer. Adjust the heat carefully to avoid boiling over or burning the rice at the bottom.
- Cook and Thicken: Continue cooking the mixture, stirring occasionally, for 50 to 60 minutes. The pudding should thicken to a creamy consistency similar to yogurt, with tender rice throughout.
- Finish and Flavor: Remove the saucepan from the heat and stir in the vanilla extract thoroughly to infuse the pudding with its sweet aroma and flavor.
- Cool and Refrigerate: Allow the pudding to cool to room temperature, then transfer to the refrigerator to chill. Just before serving, stir in the remaining 1/2 cup of whole milk to loosen the texture slightly, and garnish with ground cinnamon if desired.
Notes
- Use whole milk for the creamiest texture. You can substitute with 2% milk for a lighter version, but the pudding will be less rich.
- Stir frequently during cooking to prevent the rice from sticking to the bottom of the pan and burning.
- If you prefer a thicker pudding, cook a few minutes longer; for thinner, add a bit more milk.
- Rice pudding can be served warm or chilled according to your preference.
- Ground cinnamon enhances the flavor but is optional and can be substituted with nutmeg or cardamom for variation.
