Ingredients
Scale
- 1/2 cup uncooked short-grain rice
- 4 cups milk (whole milk recommended)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- 1/4 cup raisins (optional)
Instructions
- Step 1: Rinse the rice under cold water until the water runs clear. Drain well.
- Step 2: In a medium saucepan, combine the rinsed rice, milk, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Step 3: Reduce the heat to low and simmer gently, stirring frequently to prevent sticking, for about 1 hour to 1 hour and 15 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
- Step 4: Remove the saucepan from the heat and stir in the butter, vanilla extract, and raisins (if using).
- Step 5: Sprinkle with ground cinnamon and serve warm or chilled.
Notes
- Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
- For a creamy reheat, add a splash of milk while warming the rice pudding on the stovetop over low heat, stirring frequently.
- Serve warm rice pudding with a dollop of whipped cream and a sprinkle of nutmeg for extra indulgence.
- For a richer flavor, toast the rice in the butter for a minute or two before adding the milk and other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American