This old-fashioned rice pudding is a simple and incredibly comforting dessert made with basic pantry staples. Cooking it slowly on the stovetop allows the rice to release its starches, creating a wonderfully creamy and rich texture without any eggs. It’s the perfect warm and cozy treat to end the day.
- Yields: 4 servings
- Prep time: 5 minutes
- Cook time: 30-40 minutes
- Total time: About 45 minutes
Ingredients
- ½ cup (100g) Arborio rice or other short-grain rice, uncooked
- 4 cups (1 liter) whole milk, divided
- ⅓ cup (65g) granulated sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- Ground cinnamon or nutmeg, for serving
Instructions
- Rinse the Rice: Briefly rinse the rice in a fine-mesh sieve under cold water. This removes excess surface starch.
- Initial Cook: In a medium, heavy-bottomed saucepan, combine the rinsed rice, 1 cup of the milk, and the pinch of salt. Bring to a simmer over medium heat, then cook, stirring frequently, until most of the milk has been absorbed by the rice.
- Slow Simmer: Reduce the heat to low. Add the remaining 3 cups of milk and the sugar. Bring back to a very gentle simmer. Cook for 25-35 minutes, stirring every few minutes to prevent the bottom from scorching. The pudding is done when the rice is tender and the mixture has thickened into a creamy porridge.
- Finish: Remove the saucepan from the heat and stir in the vanilla extract. The pudding will continue to thicken as it cools.
- Serve: Serve the rice pudding warm in bowls, with a generous sprinkle of ground cinnamon or nutmeg on top.
