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Rice Pudding

Creamy, cozy homemade rice pudding made with tender rice, milk, sugar, vanilla, and warm spices. A simple dessert that can be served warm or chilled in any season.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 40 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup white rice
  • 4 cups whole milk
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • ⅓ cup raisins optional
  • 2 tablespoons chopped almonds or pistachios optional

Equipment

  • Medium heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Measuring spoons
  • Serving bowls
  • Ladle or spoon

Method
 

  1. Rinse the rice under cold water until the water runs mostly clear.
  2. Add the rice, milk, sugar, and salt to a medium heavy-bottomed saucepan.
  3. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
  4. Reduce the heat to low and cook for about 30–35 minutes, stirring frequently to prevent the rice and milk from sticking.
  5. Continue cooking until the rice is tender and the mixture becomes thick and creamy.
  6. Stir in the vanilla extract, cinnamon, nutmeg, and butter.
  7. Add raisins if desired and mix well.
  8. Remove from the heat and allow the pudding to cool slightly.
  9. Spoon the rice pudding into serving bowls.
  10. Sprinkle with cinnamon, chopped almonds, or pistachios before serving.
  11. Serve warm or refrigerate for 1–2 hours and enjoy chilled.

Notes

  • Stir frequently while cooking to prevent the milk from scorching.
  • Use whole milk for the richest and creamiest texture.
  • The pudding will become thicker as it cools.
  • If chilled pudding becomes too thick, stir in a small amount of milk before serving.
  • Add raisins, nuts, or dried fruit according to your preference.
  • For a stronger cinnamon flavor, add an extra small pinch before serving.