Rice Pudding Recipe
Creamy, comforting, and easy to make, this classic rice pudding recipe combines tender rice, milk, sugar, and warm spices for a timeless dessert that's perfect for any occasion.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 1 cup cooked rice white or jasmine rice works best
- 2 cups whole milk or a non-dairy alternative
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional toppings: raisins chopped nuts, or fresh fruit
Instructions
- Heat the Milk Mixture:
- In a medium saucepan, combine the milk, heavy cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
- Add the Rice:
- Stir the cooked rice into the milk mixture. Reduce the heat to low and simmer gently, stirring often to prevent sticking, for about 20–25 minutes until the mixture thickens and becomes creamy.
- Incorporate Vanilla:
- Once the pudding has reached your desired consistency, remove it from the heat and stir in the vanilla extract.
- Cool and Serve:
- Allow the rice pudding to cool slightly before serving. For a chilled version, transfer to a bowl, cover, and refrigerate for at least 1 hour.
- Add Toppings:
- Top with raisins, nuts, or fresh fruit for added flavor and texture.