Description
A creamy, egg-free rice pudding featuring warm cinnamon and real vanilla, perfect for chilly nights or simple desserts.
Ingredients
Scale
- 1 cup short-grain rice (arborio or sushi rice)
- 4 cups whole milk (or 3 cups milk + 1 cup cream for extra richness)
- 1/2 cup granulated sugar
- 1 vanilla bean (split and scraped) or 1 1/2 teaspoons pure vanilla extract
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- Pinch of salt
- 1 tablespoon unsalted butter (optional)
- 2 cups water
Instructions
- In a heavy-bottomed 3-quart saucepan, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, then simmer covered for 10 minutes.
- Drain any excess water if present, then add milk, vanilla, cinnamon stick, and sugar.
- Simmer gently over low heat for 25–30 minutes, stirring every few minutes, until the rice is tender and the mixture has thickened to a creamy consistency.
- Remove the cinnamon stick and vanilla bean pod, stir in butter and vanilla extract (if using), and taste for sweetness.
- Serve warm or chill; it will thicken more as it cools.
Notes
For best texture, store pudding in shallow containers so it chills quickly. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 to 3/4 cup
- Calories: 300
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg