Easy Rice Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
6 cups milk (whole milk works best for creaminess)
02 -
1 cup medium grain rice, uncooked
03 -
1/4 cup white sugar
04 -
2 teaspoons ground cinnamon (or a whole cinnamon stick)
05 -
2 teaspoons vanilla extract
→ Mix-ins & Finishing Touches
06 -
1/4 cup raisins or sultanas (skip if you're not a fan)
07 -
1/2 cup condensed milk (for extra richness)
08 -
2 tablespoons unsalted butter
09 -
Extra cinnamon for sprinkling on top
# Instructions:
01 -
In a large pot, combine milk, rice, sugar, cinnamon, vanilla, and raisins if using. Bring everything to a gentle boil over medium-high heat, giving it a stir now and then so nothing sticks to the bottom.
02 -
Once boiling, turn the heat down to low. Let it simmer for about 15-20 minutes, stirring occasionally and scraping the sides and bottom with a wooden spoon. You'll know it's ready when the mixture gets thick and creamy, and the rice is soft when you taste it.
03 -
Take the pot off the heat. Stir in the condensed milk and butter until they melt completely into the pudding. If it seems too thick, add a splash of milk (about 1/4 cup) to get the consistency you like.
04 -
Scoop the warm pudding into bowls. Sprinkle some cinnamon on top and add a few extra raisins if you want. Dive in while it's warm, or chill it first if you prefer cold rice pudding.
# Notes:
01 -
This rice pudding recipe has been passed down through generations and is a comfort food favorite for many families.
02 -
Start with uncooked rice - this helps the pudding develop the perfect creamy texture as the rice absorbs all the flavors while cooking.
03 -
The pudding will continue to thicken as it cools, so consider this when determining your preferred consistency.