- ½ cup (100g) short-grain white rice (like Arborio or sushi rice—not instant or long-grain)
- 4 cups whole milk (full-fat for best creaminess)
- ½ cup granulated sugar
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- Ground cinnamon or nutmeg, for dusting
- Optional: Raisins (½ cup, soaked in warm water), lemon zest, or a splash of rum
🌾 Rice tip: Short-grain rice releases more starch, creating that signature creamy texture. Do not rinse it—the starch is essential!
Step-by-Step Instructions
1. Simmer the Rice
In a heavy-bottomed saucepan, combine rice, milk, sugar, cinnamon stick, and salt.
Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
2. Cook Low and Slow
Reduce heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes, until:
- Rice is very tender
- Pudding is thick and creamy (it will thicken more as it cools)
⏱️ Don’t rush it—low heat prevents a skin from forming and ensures even cooking.
3. Finish with Flavor
Remove from heat. Discard the cinnamon stick.
Stir in vanilla (and raisins or lemon zest, if using).
4. Cool & Serve
Let cool 15–20 minutes (it will continue to thicken).
Serve warm, at room temperature, or chilled.
Dust with ground cinnamon or nutmeg.
Tips for Pudding Perfection
- Stir gently but consistently—prevents sticking and ensures creaminess.
- Use whole milk—low-fat milk yields a thin, watery pudding.
- No stirring for 10 minutes? A skin will form—just whisk it back in or skim it off.
- Make it ahead: Pudding keeps beautifully for 4–5 days in the fridge—stir in a splash of milk when reheating.
- For extra richness: Substitute 1 cup milk with heavy cream or coconut milk.
Delicious Variations
- Raisin Rice Pudding: Add ½ cup plump raisins in the last 10 minutes
- Citrus-Infused: Add 1 tbsp lemon or orange zest with the vanilla
- Spiced: Add a pinch of nutmeg, cardamom, or cloves with the cinnamon
- Dairy-Free: Use full-fat coconut milk + oat milk
- Boozy: Stir in 1–2 tbsp rum, bourbon, or brandy at the end
Serving Suggestions That Shine
- Classic: Warm, in a vintage bowl with a sprinkle of cinnamon
- Brunch treat: Top with fresh berries or sliced bananas
- Holiday favorite: Serve with a dollop of whipped cream and pomegranate seeds
- Comfort food: Pair with a cup of strong black tea or spiced coffee
Frequently Asked Questions (FAQs)
Q: Can I use leftover rice?
A: Not recommended—pre-cooked rice won’t release enough starch and can turn gummy.
Q: Why is my pudding too thin?
A: Likely undercooked or used low-fat milk. Simmer longer and use whole milk.
Q: Can I bake it instead?
A: Yes! Pour into a greased dish, cover with foil, and bake at 325°F for 1.5 hours—uncover last 15 minutes.
Q: Is rice pudding safe for kids?
A: Absolutely—it’s a gentle, easy-to-digest dessert often given to children and elders alike.
Final Thoughts: A Bowl Full of Love
Old-Fashioned Creamy Rice Pudding isn’t just dessert—it’s a ritual of care, a remedy for restlessness, and a taste of timeless comfort. With its velvety texture, warm spice, and humble ingredients, it’s the kind of dish that fills your kitchen with warmth and your heart with peace.
So measure that rice, pour that milk, and stir with patience. One spoonful, and you’ll understand why generations have turned to this simple pudding in times of joy and sorrow alike.
Made this and felt that wave of nostalgia? I’d love to hear your twist—did you add raisins? Go citrus? Share your pudding story in the comments below—or tag me on social. And if you know someone who needs a little comfort, send them this recipe. You’ll be their new kitchen angel. 🥄✨💛
