Rice Pudding
Ingredients
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- 4 cups whole milk
- 3/4 cups short-grain rice
- 1/4 tsp salt
- 1/2 cups granulated sugar
- 1/2 cups raisins
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
1. Combine the whole milk, short-grain rice, and salt in a heavy medium saucepan. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
2. Reduce heat to low and simmer uncovered, stirring often, until the rice is tender and the mixture is creamy and slightly thick, 25–35 minutes. Adjust the heat as needed to maintain a gentle simmer and prevent scorching.
3. Stir in the granulated sugar and raisins. Continue cooking, stirring frequently, until the sugar dissolves, the raisins plump, and the pudding is thick but still spoonable, 5–10 minutes.
4. Remove from the heat and stir in the unsalted butter, vanilla extract, and ground cinnamon until smooth.
5. Let stand 5–10 minutes to settle and thicken further. Serve warm, or cool to room temperature and chill until cold if you prefer a firmer texture.
Rice pudding is a creamy, comforting dessert made by gently simmering rice in milk with sugar until the grains tenderize and release starch, creating a naturally thick, spoonable pudding. Its flavor is mellow and lightly sweet, often lifted by vanilla and warm spices like cinnamon, and it can be enjoyed warm or chilled. Plump raisins add little bursts of sweetness, while a buttery finish gives it a silky sheen and rich mouthfeel.
This dessert has deep roots across the world, with versions appearing everywhere rice and milk meet. In the English-speaking world, rice pudding appears as both stovetop and baked styles, the latter a traditional British favorite with a caramelized top. Related traditions include Spain’s and Latin America’s arroz con leche, Turkey’s sütlaç, Greece’s rizogalo, and India’s dairy-rich kheer—each reflecting local spices, sweeteners, and serving customs.