Creamy Rice Pudding
This rice pudding recipe delivers a velvety, comforting dessert that tastes like childhood memories. Short-grain rice is gently cooked in whole milk and a touch of cream until it’s soft and custardy, then sweetened and scented with vanilla and cinnamon. Whether you serve it warm or chilled, it’s the kind of soothing treat you’ll turn to again and again.
Servings: 6 People
Cost: $3
Ingredients
- 4 ½ cups 2% or whole milk
- 1 tablespoon butter
- ¼ teaspoon kosher salt
- ¾ cup medium- or long-grain rice
- 1 teaspoon pure vanilla extract
- Grated zest of 1 orange (optional)
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon (plus additional for sprinkling, if desired)
- 1 cup raisins or dried cranberries (optional)
Instructions
- In a medium-sized saucepan, bring the milk, butter, salt, and orange zest, if using, to a simmer over medium heat. Add the rice and bring to a simmer, then cover, lower the heat to medium-low, and simmer for 15 minutes.
- Uncover, stir in the vanilla, brown sugar, cinnamon, and raisins or dried cranberries, if using, and simmer over medium-low heat, stirring frequently to prevent burning, for another 20 minutes or so until most of the liquid is absorbed, and the rice is creamy.
- Let cool slightly and serve warm in bowls, with a final sprinkle of cinnamon if desired. Or you can transfer to a larger bowl or individual ramekins, cover with plastic wrap, refrigerate, and serve chilled.
Notes
Medium- or long-grain white rice is the rice called for here, and I think the best rice for simple rice pudding. You could also use arborio rice, but you may need more liquid, and it may take a bit more time to become soft and creamy.
Nutrition
Calories: 310kcal | Carbohydrates: 58g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 208mg | Potassium: 490mg | Fiber: 2g | Sugar: 21g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 1mg