Easy Rice Pudding Recipe

This is my absolute favorite recipe when making rice pudding. It's easy to make and should be ready in about an hour or so.

Ingredients:

• 1 cup uncooked white rice (preferably short-grain or arborio rice)
• 4 cups whole milk (or a combination of whole milk and cream for extra creaminess)
• 1 cup water
• ½ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Ground cinnamon (for topping)
• Optional: raisins, a pinch of ground nutmeg, or a cinnamon stick for extra flavor during cooking

Instructions:

1. Cook the Rice:

• In a medium saucepan, combine the rice, water, and a pinch of salt.
• Bring to a boil, then reduce heat to low, cover, and simmer for about 10-15 minutes, or until the rice has absorbed most of the water.

2. Add Milk and Sugar:

• Stir in the milk, sugar, and vanilla extract (you can also add a cinnamon stick if you'd like extra cinnamon flavor).
• Cook the mixture over medium heat, stirring frequently to prevent the rice from sticking to the bottom, for about 20-25 minutes. The rice will absorb the milk and become creamy. If the pudding gets too thick, you can add more milk to reach your desired consistency.

3. Simmer Until Creamy:

• Continue to simmer until the rice pudding thickens and the rice is soft. The texture should be creamy but not overly thick.

4. Serve:

• Remove from heat and discard the cinnamon stick (if used). Scoop the rice pudding into bowls.

5. Cinnamon Topping:

• Sprinkle ground cinnamon generously over the top of each serving. You can also add a dusting of nutmeg for extra flavor.

6. Optional Add-ins:

• If you like, stir in some raisins after cooking for a sweet, chewy contrast.

Serve warm or chilled, depending on your preference. Enjoy!