Target: 6 × 4 inches · landscape

Rice Pudding

180 min · 6 servings

Ingredients

□ 1/2 cup short- or medium-grain white rice

□ 5 cups whole milk, divided

□ 1/3 cup granulated sugar

□ 1/4 tsp fine salt

□ 1/4 tsp ground cinnamon, plus more for serving

□ 2 tsp pure vanilla extract

□ 1/2 cup raisins (optional)

1. Rinse rice. Warm with 4 cups milk, salt, and cinnamon over medium-low until bubbles gather at the edge.

2. Simmer low, stirring every few minutes, until rice is tender and creamy, 35–40 minutes. Stir in sugar and optional raisins; cook 5–8 minutes.

3. Check tenderness and keep pudding loose; stir in vanilla off heat and add reserved milk if needed.

4. Serve warm with cinnamon or chill 2 hours. Stir chilled pudding and loosen with warm milk as needed.

Cook’s note: Pudding thickens as it cools, so leave it looser than your desired serving texture.