Creamy Rice Pudding
Old-fashioned rice pudding simmers rice slowly in sweetened milk until thick, creamy, and comforting. Warmly spiced with cinnamon and vanilla, it is nostalgia in a bowl. Enjoy it warm or chilled, plain or with a spoon of jam.
- ⏱ 40 min
- 📊 easy
- 🍽 Family
Ingredients
- 150 g short-grain rice
- 800 ml milk
- 80 g sugar
- 1 tsp vanilla
- to taste cinnamon
Instructions
- Rinse the rice and add it to a pot with the milk.
- Bring to a gentle simmer over low heat.
- Cook, stirring frequently, for about 30 minutes until the rice is tender and creamy.
- Stir in the sugar and vanilla and cook 5 minutes more.
- Pull it off the heat while still slightly loose, as it thickens on cooling.
- Serve warm or chilled, dusted with cinnamon.
💡 Chef's tip
Remember it thickens a lot as it cools, so pull it off the heat while it still looks a little loose.
Stirring frequently as it simmers releases the rice starch gradually, which is what makes the pudding luxuriously creamy without any cream.
Nutrition (per serving)
- Calories: 260 kcal
- Protein: 8 g
- Carbs: 44 g
- Fat: 6 g
