Rice Pudding
This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that’s perfect for holidays and cozy nights by the fire.
Ingredients
- 4½ cups whole milk
- 1½ cups water
- ¾ cup granulated sugar
- 1 cinnamon stick (3 or 4 inches long)
- 1 cup Arborio rice (or look for Boomba rice that is used in paellas)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ⅔ cup golden raisins (optional)
- 1 cinnamon stick (grated or ground cinnamon)
Directions
- 1
In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
- 2
Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
- 3
Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
- 4
Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
- 5
Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.