Easy Rice Pudding Recipe

If you’re looking for a simple, comforting dessert that evokes feelings of nostalgia, look no further…

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Prep Time 18

Cook Time 1 15

Total Time 1 33

Servings 8 servings

Ingredients

2 cupswater
1 cuplong-grain white rice see note 1
1/4 teaspoonsalt
4 cupsmilk see note 2
2/3 cupgranulated sugar
1 1/4 teaspoonsvanilla extract
ground cinnamonfor garnish

Instructions

In a large saucepan, bring 2 cups water to a boil over high heat.
Stir in 1 cup long-grain white rice and 1/4 teaspoon salt. Reduce heat to low, cover, and simmer, stirring occasionally, until most of the water is absorbed, about 15–20 minutes.
While the rice cooks, heat 4 cups milk until steaming (about 140–160°F). You can heat it in a large microwave-safe bowl or in a separate saucepan on the stove; do not let the milk boil.
When the rice has absorbed most of the water, add the heated milk and 2/3 cup granulated sugar to the rice. Stir to combine and bring the mixture to a gentle simmer over low to medium-low heat.
Cook the pudding uncovered, stirring every few minutes to prevent sticking, until the mixture is thick and the rice is very tender, about 45 minutes. It should be thick enough to coat a spoon or for a spoon to stand up in the pudding.
Remove from heat and stir in 1 1/4 teaspoons vanilla extract.
Cool slightly if serving warm, or refrigerate until chilled, about 2 hours, before serving cold.
Serve and dust with ground cinnamon as a garnish.

Notes

White rice:I prefer a long-grain variety of white rice, such as Jasmine, Basmati, or American long grain rice. But you can also use a medium-grain variety, like Arborio or Valencia. Short grain rice will work as well. Do not substitute sushi rice.
Milk:For the best flavor, use whole milk if you have it. For even richer Rice Pudding, opt for a combination of milk and butter or half-and-half.
Yield:This recipe makes about 4 cups of rice pudding, enough for 8 servings ½ cup each.
Storage:Store leftovers covered in the refrigerator for up to 4 days.