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Easy Rice Pudding

Easy Rice Pudding

The ultimate comfort food, Easy Rice Pudding is creamy, rich, and incredibly satisfying. With just a few ingredients, this easy weeknight dessert will become a family favorite. Perfect for sharing or indulging solo, make it tonight!
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Cook Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Water
  • 1 cup Long-grain white rice I prefer a long-grain variety of white rice, such as Jasmine, Basmati, or American long-grain rice.
  • 1/4 teaspoon Salt A pinch enhances the sweetness.
  • 4 cups Milk For the best flavor, use whole milk.
  • 2/3 cup Granulated sugar
  • 1 1/4 teaspoons Vanilla extract
  • 1 teaspoon Ground cinnamon For garnish.

Equipment

  • Large Pot
  • Saucepan
  • Frying pan
  • Wooden Spoon
  • Mixing Bowl

Method
 

  1. In a large saucepan, bring water to boil. Stir in long-grain white rice and salt. Cover and reduce heat to low. Simmer, stirring occasionally, until water is mostly absorbed, about 15 to 20 minutes.
  2. Microwave milk until steaming (140 to 160 degrees), about 1 to 2 minutes. To the rice, stir in milk and granulated sugar and bring to a slow simmer.
  3. Cook, uncovered and stirring occasionally until mixture is thick, about 45 minutes (a spoon should be able to stand up in the pudding).
  4. Remove from heat and stir in vanilla extract. Allow pudding to cool slightly before serving, or refrigerate until chilled to serve cold, about 2 hours. Dust with ground cinnamon.

Notes

  • White rice: I prefer a long-grain variety of white rice, such as Jasmine, Basmati, or American long grain rice. But you can also use a medium-grain variety, like Arborio or Valencia. Short grain rice will work as well. Do not substitute sushi rice.
  • Milk: For the best flavor, use whole milk if you have it. For even richer Rice Pudding, opt for a combination of milk and butter or half-and-half.
  • Yield: This recipe makes about 4 cups of rice pudding, enough for 8 servings ½ cup each.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.