Rice pudding is a classic dessert that’s both comforting and versatile. This version is creamy, slightly sweet, and can be enjoyed warm or cold. The rice softens and absorbs the flavors of the milk and spices, making it an irresistibly cozy treat. You can also top it with cinnamon, fruit, or a drizzle of caramel for added flair.
Ingredients:
- 1 cup short-grain white rice (or medium-grain rice; Arborio works well too)
- 4 cups whole milk (or a mix of milk and cream for extra richness)
- 1/2 cup granulated sugar (you can adjust to taste)
- 1/4 teaspoon salt
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon, if preferred)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (for sprinkling, optional)
- 1 tablespoon butter (optional, for added richness)
- Raisins or sultanas (optional, about 1/4 cup)
- Zest of 1 lemon (optional, for a fresh touch)
Instructions:
1. Prepare the Rice:
- Rinse the rice under cold water to remove excess starch. This helps keep the pudding creamy and not too sticky.
- In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low. Let it simmer for about 10-15 minutes, or until the water is mostly absorbed and the rice is tender.
2. Cook the Pudding:
- Once the rice is tender, add the 4 cups of milk, sugar, and cinnamon stick (or ground cinnamon) to the pot with the rice. Stir gently to combine.
- Bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Let the mixture cook for 20-30 minutes, stirring frequently, until the rice is soft and the mixture has thickened to a creamy consistency. Be patient—this step allows the rice to absorb the milk and become tender.
3. Finish the Pudding:
- Once the rice pudding has thickened to your desired consistency, remove the saucepan from the heat. Discard the cinnamon stick, if using.
- Stir in the vanilla extract and butter (if using), and raisins (if you like).
- Taste the pudding and add more sugar if you prefer it sweeter, or a pinch of salt to balance the sweetness.
- If you want a lighter, airier texture, you can let the pudding cool for a bit and stir it to release some of the steam, but it’s delicious both warm and cold.
4. Serve:
- Spoon the pudding into bowls or individual serving cups.
- Sprinkle a little ground cinnamon on top, and if desired, add a bit of lemon zest for a fresh contrast to the sweetness.
- Serve warm, at room temperature, or chilled in the refrigerator.
Variations and Tips:
- For Creaminess: If you want a super rich pudding, substitute some of the milk with heavy cream or half-and-half.
- Sweeteners: You can swap out white sugar for brown sugar for a deeper, molasses-like flavor, or use maple syrup or honey for a different twist.
- Flavoring Options: Try adding a splash of rum or cognac (in small amounts) for an adult version, or stir in nutmeg for an added warm spice.
- Fruit Add-ins: Stir in some fresh berries, chopped apples, or dried fruit for added texture and flavor.
- Texture Adjustments: For a thicker pudding, let it simmer for longer; for a looser consistency, add more milk. You can also blend part of the pudding if you prefer a smoother texture.
Storage:
- Refrigeration: Rice pudding can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: It’s not the best for freezing because the texture can change slightly, but if you need to store it long-term, freeze in portions. Let it thaw in the fridge and stir well before serving.
Rice pudding is a comforting, satisfying dessert that can be made ahead of time for an easy, no-fuss treat. Its warm, creamy texture and rich flavor make it a timeless favorite. Enjoy!
