Old-Fashioned Rice Pudding
Servings: 4–6
Prep Time: 5 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour
Ingredients
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¾ cup uncooked white rice (short or medium grain preferred)
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1½ cups water
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2 cups whole milk (plus more if needed)
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½ cup granulated sugar
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¼ tsp salt
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1 tsp vanilla extract
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½ tsp ground cinnamon (optional)
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¼ cup raisins (optional)
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1 tbsp butter (optional, for richness)
Instructions
1. Cook the Rice:
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In a medium saucepan, bring the water to a boil.
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Stir in the rice, reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is absorbed.
2. Add Milk and Sugar:
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Add the milk, sugar, and salt to the cooked rice.
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Cook uncovered over medium-low heat, stirring frequently to prevent sticking.
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Simmer gently for 30–35 minutes, until the mixture thickens to a creamy, pudding-like consistency.
3. Finish and Flavor:
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Once thickened, remove from heat.
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Stir in vanilla extract and butter (if using).
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Add cinnamon and raisins if desired.
4. Serve:
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Serve warm or chilled.
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Sprinkle with extra cinnamon before serving if desired.
Notes
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For creamier pudding: Use a mix of milk and cream, or add a splash of heavy cream at the end.
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To thin pudding: Stir in a little extra milk when reheating or if it becomes too thick after chilling.
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Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Would you like a baked version, a dairy-free alternative, or one with eggs for extra richness?
