This classic dessert is the definition of comfort food: creamy, perfectly sweet, and filling. Whether enjoyed warm right off the stove or cooled for a refreshing treat, this rice pudding features a luscious texture achieved by simmering short-grain rice in sweetened whole milk. It is a versatile base that welcomes a variety of aromatic flavors, from traditional cinnamon to bright orange zest.
Ingredients
- Whole Milk: 4 1/2 cups
- Granulated Sugar: 1/4 cup (50 g)
- Salt: A nice pinch
- Rice: Short-grain rice, such as Arborio (do not use brown rice)
- Vanilla: 1 teaspoon vanilla extract or vanilla bean paste
- Cinnamon (Optional): 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Milk Base In a large pot, combine the whole milk, granulated sugar, and a pinch of salt. Place the pot over medium-high heat and bring the mixture to a boil. Stir occasionally to ensure the sugar is fully distributed and dissolved.
- Rinse the Rice While the milk is warming up, rinse the short-grain rice. Although this step is not strictly mandatory, it is preferable for removing any dust or debris mixed in with the grains.
- Combine and Simmer Once the milk reaches a boil, immediately reduce the heat to prevent it from boiling over. Add the rinsed rice to the pot and stir well. Reduce the heat to low to maintain a gentle simmer.
- Cook the Pudding Partially cover the pot and simmer for 25 to 30 minutes. It is crucial to stir frequently during this time to ensure the rice does not clump together; the grains should float free in the sweetened milk mixture.
- Check Consistency After about 25 minutes, the mixture should be thickened, and the rice should be tender. Be careful not to overcook the rice, keeping in mind that the pudding will continue to thicken significantly as it cools.
- Season and Serve Remove the pot from the heat. Stir in the vanilla extract or vanilla bean paste. For a classic flavor profile, add a pinch or up to a 1/4 teaspoon of cinnamon. You can serve the pudding warm or allow it to cool completely before serving.
Optional Tips & Variations
- Rice Selection: Short-grain rice, specifically Arborio (commonly used for risotto), is recommended for the best texture. Avoid using brown rice for this recipe.
- Flavor Infusions: For a subtle spice flavor, you can cook cinnamon sticks in the milk from the very beginning instead of adding ground cinnamon at the end. Other delicious additions include cardamom or orange zest.
- Mix-ins: If you enjoy texture, you can stir in 1/3 cup of raisins, other dried fruits, or even bits of mango once the pudding is cooked.
- Storage: This rice pudding can be stored in an airtight container in the refrigerator for 3 to 4 days. It can also be frozen for up to two months; simply let it cool slightly before freezing.
