Old-Fashioned Creamy Rice Pudding
ADVERTISEMENT
Rice pudding has been a comfort food for generations—simple, soothing, and deeply satisfying. Just rice, milk, sugar, and cinnamon, transformed through slow simmering into a creamy, dreamy dessert that feels like a hug from your grandmother’s kitchen.
ADVERTISEMENT
This recipe stays true to tradition: no shortcuts, no gadgets—just patience and love. Perfect for cozy nights, holiday gatherings, or whenever your soul needs a little sweetness.
ADVERTISEMENT
Old-Fashioned Creamy Rice Pudding
📝 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Short-grain white rice | ½ cup (100 g) | Arborio or sushi rice; not instant or long-grain |
| Whole milk | 4 cups | Full-fat for best creaminess |
| Granulated sugar | ½ cup | — |
| Cinnamon stick | 1 | Or ½ tsp ground cinnamon |
| Vanilla extract | 1 tsp | Pure vanilla for flavor |
| Fine sea salt | ¼ tsp | Balances sweetness |
| Ground cinnamon/nutmeg | For dusting | Optional garnish |
| Optional add-ins | ½ cup raisins (soaked), lemon zest, or splash of rum | — |
🌾 Rice tip: Use short-grain rice for creaminess. Don’t rinse—it’s the starch that makes it luscious.
👩🍳 Step-by-Step Instructions
1. Simmer the Rice
- In a heavy-bottomed saucepan, combine rice, milk, sugar, cinnamon stick, and salt.
- Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
2. Cook Low & Slow
- Reduce heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes.
- It’s ready when:
- Rice is tender
- Mixture is thick and creamy (it will thicken more as it cools)
⏱️ Patience is key—low heat prevents skin from forming and ensures even cooking.
3. Finish with Flavor
- Remove from heat and discard cinnamon stick.
- Stir in vanilla (plus raisins or zest, if using).
4. Cool & Serve
- Let rest 15–20 minutes—it will continue to thicken.
- Serve warm, room temperature, or chilled.
- Dust with cinnamon or nutmeg before serving.
🌟 Tips for Pudding Perfection
- Stir gently but consistently to avoid sticking.
- Always use whole milk—low-fat yields a thin pudding.
- If a skin forms, whisk it back in or skim off.
- Make ahead: Keeps 4–5 days in the fridge. Add a splash of milk when reheating.
- For extra richness: Replace 1 cup milk with heavy cream or coconut milk.
