Rice Pudding
Fans of rice pudding unite – this is the only recipe you need moving forward. It’s rich, creamy, and scented with cozy cinnamon and vanilla.
Servings 8
Calories 568kcal
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.
Nutrition
Calories: 568kcal | Carbohydrates: 110g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 113mg | Potassium: 637mg | Fiber: 3g | Sugar: 65g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 3mg