Yummy Creamy Rice Pudding
Indulge in the comforting decadence of this Yummy Creamy Rice Pudding, a timeless dessert bursting with rich flavors and silky texture. Made with tender short-grain white rice simmered in a luscious blend of whole milk and a touch of butter, this recipe achieves the perfect balance of creaminess and sweetness. Gently spiced with ground cinnamon and enriched with vanilla extract, every spoonful feels like a cozy hug. Optional plump raisins add a delightful burst of natural sweetness, while a sprinkle of cinnamon on top makes for a gorgeous garnish. With just 5 minutes of prep time and simple, pantry-friendly ingredients, this easy rice pudding recipe makes for a satisfying dessert or snack for any occasion. Serve it warm for ultimate comfort or chilled for a cool, creamy treat—either way, it's a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup short-grain white rice
- 4 cups whole milk
- 2 cups water
- 0.5 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.5 cup raisins (optional)
- 1 pinch pinch of salt
Instructions
Rinse the short-grain white rice under cold water until the water runs clear. This helps remove excess starch.
In a medium-sized saucepan, combine the rinsed rice, water, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and cover the pan.
Cook the rice for about 10 minutes, or until most of the water is absorbed.
Add the whole milk to the saucepan and stir well. Increase the heat slightly to bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Simmer the mixture over low heat for about 30 minutes, stirring frequently, until the rice is tender and the pudding begins to thicken.
Add the granulated sugar, unsalted butter, and ground cinnamon. Stir well to combine. If you're using raisins, stir them in at this stage as well.
Cook the pudding for an additional 5-10 minutes, stirring constantly, until it reaches your desired creamy consistency.
Remove the saucepan from heat and stir in the vanilla extract.
Let the rice pudding cool slightly before serving. It will thicken as it cools. Serve warm or chilled, garnished with an extra sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 151.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
