Rice Pudding

Short- or medium-grain rice simmers slowly in milk until tender and creamy, then gets vanilla and a touch of cinnamon. Serve warm or chilled, allowing for extra thickening as it cools.

180 min

6 servings

A bowl of creamy rice pudding is dusted with cinnamon, with tender grains visible in the vanilla milk.

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)

Equipment

Heavy 3-quart saucepan · Fine-mesh sieve · Wooden spoon · Shallow storage container

Stir often

Milk and rice can catch on the pan bottom; frequent stirring and low heat keep the texture smooth.

Plan for thickening

The rice continues absorbing milk as it cools. Keep reserved milk for loosening the pudding before serving.

Start the rice

01. Rinse rice until the water runs mostly clear, then drain thoroughly so the measured milk ratio stays steady.

02. Combine rice with 4 cups milk, salt, and cinnamon; warm over medium-low until tiny edge bubbles appear without boiling.

Simmer until tender

03. Simmer uncovered on low for 35–40 minutes, stirring every 3–4 minutes and scraping the pan bottom to prevent scorching.

04. When rice is tender, stir in sugar and optional raisins; cook 5–8 minutes until the pudding is creamy but still flows slowly.

Finish and serve

05. Taste a grain and simmer longer if its center is firm, adding a splash of reserved milk if the pan gets too thick.

06. Remove from heat, stir in vanilla, and adjust with remaining milk until softly spoonable.

07. Serve warm with cinnamon, or transfer to a shallow container and chill for at least 2 hours.

08. Stir chilled pudding before serving and add warm milk by the tablespoon if cooling has made it too firm.