Creamy Rice Pudding Dessert (Printable)

A sweet, creamy dessert featuring tender rice simmered in milk, flavored with vanilla and cinnamon.

# Ingredient List:

01 - 1/2 cup short-grain white rice

02 - 3 cups whole milk

03 - 1/2 cup heavy cream

04 - 2 tablespoons unsalted butter

05 - 1/3 cup granulated sugar

06 - 1 teaspoon pure vanilla extract

07 - 1/4 teaspoon ground cinnamon

08 - Pinch of salt

09 - Ground cinnamon, for sprinkling

10 - Raisins or chopped toasted nuts

01 - Rinse the rice under cold water until the water runs clear.

02 - In a medium saucepan, combine the rice, whole milk, and salt. Bring to a gentle simmer over medium heat, stirring frequently.

03 - Reduce heat to low and cook uncovered, stirring often, for 25 to 30 minutes until the rice is tender and the mixture thickens.

04 - Stir in the sugar, heavy cream, and butter. Continue cooking for 10 minutes, stirring frequently until the mixture becomes creamy.

05 - Remove from heat and stir in vanilla extract and ground cinnamon.

06 - Spoon into serving bowls and serve warm or chilled. Garnish with a sprinkle of cinnamon and optional raisins or nuts as desired.

01 -

It's incredibly forgiving for a beginner, yet impressive enough to serve to guests without a second thought
The texture becomes irresistibly creamy without any cream at first, teaching you how rice naturally thickens milk
It tastes even better the next day when you pull it cold from the fridge or warm it gently on the stove
You can dress it up fancy or enjoy it plain in your pajamas, and it's equally satisfying either way

02 -

The pudding continues to thicken as it cools, so it should look slightly looser than you want it when you finish cooking. I once overcooked mine into rice cement, and learned this lesson the expensive way.
Stirring frequently prevents a skin from forming on the bottom and ensures even cooking throughout. A wooden spoon is your friend here, a spatula can break the rice grains.
Don't skip rinsing the rice, no matter how much of a hurry you're in. It's the difference between silky and starchy, and those few minutes save you from disappointment.

03 -

Make it ahead, store it in an airtight container in the fridge for up to three days, and reheat gently on the stove with a splash of milk. It comes back to life beautifully.
The secret that changed my rice pudding forever was using full-fat milk and cream. Store brands work perfectly, but they must be full-fat. Don't even consider skim, the pudding won't have the body it needs.