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Simple Creamy Rice Pudding

Side view of a small bowl of rice pudding with cinnamon sprinkles, whipped cream, and 5 blueberries.
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EatSimpleFood.com

This creamy classic old fashioned rice pudding recipe is versatile and easy to make. White rice (preferably Arborio) is cooked with milk, sugar, vanilla extract, cinnamon, nutmeg, and cardamom.

Ingredients

  • ½ cup Arborio rice or other white rice
  • 1 Tbsp butter
  • 1 cup water
  • pinch salt
  • 2 cups milk
  • ¼ cup sugar
  • ½ tsp vanilla extract
  • pinch ground cinnamon
  • pinch ground cardamom - optional
  • pinch ground nutmeg - optional

Instructions

  • Add rice, butter, water, salt to a small pot and bring to a covered boil. 
  • Reduce heat and simmer covered ~ 15 minutes or until rice is al dente.  All the water will not be absorbed. (see video)
  • In a medium pan add milk, sugar, vanilla extract, cinnamon, cardamom, and nutmeg. 
  • Bring to a boil, add rice mixture, and simmer uncovered ~ 15 - 20 minutes or until rice is done and mixture is thickened. (It will also thicken as it cools).
  • Serve warm or cold.  Add whipped cream, dried fruit, or fresh fruit if desired.

Notes

  • Rice pudding can be served warm or cold.  It will get thicker as it cools down.  Serve it cold in the spring and summer and warm in the fall and winter.
  • Rice pudding is cooked in a combination of water and milk because milk burns easy.  Starting in water simplifies the process and ensures that your pudding doesn't burn.
  • The par cooked rice is transferred from the pot to the larger pan so that there is more surface area for the pudding to reduce.
  • Add any dried fruit, like raisins, dates, or apricot in the last couple minutes of cooking.

Find it online: https://eatsimplefood.com/creamy-rice-pudding/