Classic Rice Pudding

Rice pudding is one of those desserts that epitomizes simple classic comfort food at its best. This is my go-to recipe when I want to cozy up and indulge in a delicious vanilla dessert that isn’t complicated to make. For me, nothing is better than a simple and classic dessert. And this vanilla rice pudding fits the bill. The ingredient list is small, but this rice pudding is big on flavor. With only five basic ingredients and less than a hour of your time you can create this luscious bowl of yum!
I like to use Basmati rice when I make this recipe. Basmati rice is a long grain aromatic rice and I find it makes for a really creamy pudding. I also cook my pudding on the stove. This is a very simple and straightforward method to get a nice rich decadent pudding. Sometimes, I throw in a whole cinnamon stick or even a whole vanilla bean into the milk while cooking to amp up the flavor and give it an extra boost of cinnamon or vanilla.

You can serve this rice pudding warm or chilled. I find placing some plastic wrap directly on the top of the pudding while it is cooling will prevent a skin from forming on top. It’s also delicious served with a dollop of freshly whipped cream on top!

Jenn xoxo
Classic Rice Pudding
3/4 Cups of medium or long grain rice
1 1/2  Cups water
1/4 tsp salt
4 Cups whole milk
1/2 Cups sugar
1 tsp pure vanilla bean paste
1 whole cinnamon stick
Ground cinnamon for garnish if desired
In a large heavy bottom saucepan bring the rice, water, and salt to a simmer. Turn the heat to low and cover and cook for about 15 minutes until water is absorbed.
Stir in the milk, sugar, and cinnamon stick. Cook uncovered over medium heat, making sure to stir frequently for about 30-40 minutes until mixture is thick (almost an oatmeal like consistency). Be careful not to overcook or the pudding will solidify when cooled.
Remove from heat and stir in the vanilla. Transfer the pudding to individual ramekins or bowls and place plastic wrap directly on the surface of the pudding so a skin doesn’t form.
Serve pudding warm or cold with a sprinkling of ground cinnamon and a dollop of freshly whipped cream.

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