Rice Pudding
This recipe was written for the Arizona Republic.
You need very few ingredients, and all are pantry staples. What I love most about this recipe is that the ingredient list is short and features easy-to-find ingredients. Rice, milk, sugar, vanilla, and cinnamon – all wholesome, affordable components that come together to create the best rice pudding ever. Even better? Everything is combined in one saucepan and simmered together until the rice is plump and the sauce is creamy. If you’re looking for a last-minute, year-round dessert that simmers on the stove while you enjoy dinner, this recipe fits the bill.
Here’s what you need for this easy rice pudding
- Milk and water. Milk and water provide the liquid needed to soften the rice as it simmers. I prefer whole milk for its richness, but you can use 2% or nonfat milk if desired. For a dairy-free option, use oat milk or coconut milk. Note: Six cups (4 ½ cups of milk and 1 ½ cups of water) may seem excessive for 1 cup of rice, but trust me, it’s the ideal amount to create creamy rice pudding. Remember, we’re not making pilaf, we’re making pudding.
- Rice. Short grain Arborio rice (the same variety used for risotto) is the ideal rice for this pudding because the grains are short and starchy; as the rice cooks, the starch transforms the milk and water into a thick, rich sauce. If desired, you may substitute short grain Bomba rice, the variety used for Spanish paella. Do not swap in long grain rice because it’s not starchy enough to create a thick sauce.
- Sugar. Granulated sugar gives this rice pudding the sweetness you crave, without being overly sugary.
- Rice. Short grain Arborio rice (the same variety used for risotto) is the ideal rice for this pudding because the grains are short and starchy; as the rice cooks, the starch transforms the milk and water into a thick, rich sauce. If desired, you may substitute short grain Bomba rice, the variety used for Spanish paella. Do not swap in long grain rice because it’s not starchy enough to create a thick sauce.
- Sugar. Granulated sugar gives this rice pudding the sweetness you crave, without being overly sugary.
- Cinnamon. One cinnamon stick (about 3 or 4 inches long) is used to scent this rice pudding with warming notes. I prefer a cinnamon stick over ground cinnamon because the stick simmers with the rice for the duration of cooking, ensuring that every grain has flavor. If desired, you may substitute ½ teaspoon ground cinnamon. When using ground cinnamon, add it to the rice pudding when you add the vanilla extract (this prevents altering the color of the rice pudding; adding ground cinnamon early yields brown rice pudding). While optional, I like to garnish the rice pudding with ground cinnamon just before serving.
- Vanilla. Vanilla extract adds a wonderful fragrant quality to this rice pudding. Use pure vanilla extract for the best flavor. If desired, you may use an equal amount of vanilla bean paste.
- Raisins. Not everyone likes raisins in their rice pudding, so I made them optional here. When adding raisins, I prefer the golden variety because they’re lighter, plumper, and fruitier, but regular raisins work just as well.
Where are the eggs? Many recipes for rice pudding call for eggs. Why? Because eggs act as a thickener and binder and craft a more custard-like dessert. That said, plenty of rice pudding recipes call for cooked rice, which means the extra thickening power from eggs is necessary. I find the best result is achieved by starting with uncooked rice and allowing it to cook slowly over an extended period. During cooking (and stirring), the rice releases more starch into the milk mixture and creates a thick, pudding-like consistency. No need for eggs (and the associated tempering to prevent the eggs from scrambling)!
Variations to consider. While this rice pudding is flawless as is, here are some variations you can try.
- Swap in brown sugar. If you’re a fan of the caramel and molasses nuances brown sugar delivers, swap that in for the granulated sugar. Note that brown sugar will alter the color of the pudding.
- Use different spices. I chose the classic addition of cinnamon and vanilla in this rice pudding, but there are plenty of other warming spices to consider. For added depth, add a pinch or two of nutmeg, cloves, cardamom, allspice, and/or pumpkin pie spice. Add dried/ground spices to the pudding when you add the vanilla extract.
- Consider adding toppings. I sprinkled my finished rice pudding with ground cinnamon, but excellent toppings include raw or toasted nuts (pistachios, almonds, walnuts, pecans, pine nuts, and macadamia nuts), toasted coconut, pumpkin seeds, sliced bananas, and fresh berries.
How to make this rice pudding in advance. To make this rice pudding in advance, prepare it as directed and let it cool to room temperature. Once cool, transfer the rice pudding to an airtight container and refrigerate for up to 3 days. Serve chilled or warm the rice pudding in a saucepan over medium-low heat, adding more milk as needed to loosen the mixture. You can also reheat the rice pudding in the microwave.
How to store this rice pudding. Once cooled to room temperature, transfer the rice pudding to an airtight container and refrigerate for up to 3 days. You can also freeze this rice pudding but note that the texture of the pudding will change (it may become watery and grainy once thawed). To freeze this rice pudding, transfer it to an airtight container and freeze up to 2 months. Thaw overnight in the refrigerator before serving warm or chilled.
Rice Pudding
Ingredients
- 4 ½ cups milk, preferably whole milk
- 1 ½ cups water
- 1 cup Arborio rice, or Bomba paella rice
- ¾ cup granulated sugar
- 1 cinnamon stick, about 3 to 4 inches long, or ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract, or vanilla bean paste
- ⅔ cup golden raisins, optional
- Ground cinnamon for garnish, optional
Instructions
- Combine the milk, water, rice, sugar, and cinnamon stick in a heavy-bottomed, medium saucepan. When using ground cinnamon, do not add it yet. Stir to combine.
- Set the pan over medium-high heat and bring to a high simmer/low boil (not a full boil).
- Reduce the heat to medium-low and simmer, uncovered, for 35 to 45 minutes, until the rice is tender, stirring frequently. Note, some liquid will remain and the mixture will appear soupy once the rice finishes cooking; the mixture will thicken as it cools.
- Remove the cinnamon stick and fold in the vanilla. If using ground cinnamon, fold it in now.
- Fold in the raisins, if using.
- Cool slightly before serving.
- Top with ground cinnamon (if using) and serve warm, room temperature, or chilled.