Description
This Old-Fashioned Rice Pudding is rich, creamy, and made with simple pantry ingredients. Slow-cooked for the perfect texture, it’s infused with vanilla and cinnamon for a comforting, nostalgic dessert. Serve it warm or chilled for the ultimate homemade treat!
Ingredients
Scale
For the Rice Pudding
- 6 cups whole milk, divided
- ½ cup sugar
- ½ teaspoon salt
- ½ cup long-grain white rice (slightly heaping)
- 2 teaspoons vanilla extract
- Ground cinnamon (optional, for topping)
Instructions
Step 1: Heat the Milk & Sugar
- In a large saucepan, combine 5½ cups milk, sugar, and salt. Stir well and bring to a gentle boil over medium-high heat.
Step 2: Add the Rice & Simmer
- Stir in the rice, then immediately reduce heat to low to maintain a gentle simmer.
- Cook, stirring occasionally, for 50-60 minutes until the mixture thickens to the consistency of yogurt.
Step 3: Add Vanilla & Cool
- Remove from heat and stir in the vanilla extract.
- Allow the pudding to cool slightly before refrigerating.
Step 4: Final Touches & Serving
- Before serving, stir in the remaining ½ cup of milk to loosen the texture.
- Sprinkle with ground cinnamon, if desired.
Notes
- For extra richness, substitute half-and-half or heavy cream for part of the milk.
- For a dairy-free version, use coconut milk, almond milk, or oat milk.
- To add texture, mix in raisins, chopped nuts, or shredded coconut.
- Store in an airtight container in the fridge for up to 4 days. Add a splash of milk when reheating.
- Freeze in single portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 5 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American, European
Nutrition
- Serving Size: 1 cup
- Calories: 406
- Sugar: 43g
- Sodium: 431mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3.4g
- Trans Fat: 1,6 g
- Carbohydrates: 61g
- Fiber: 0.3g
- Protein: 14g
- Cholesterol: 44mg