The photos can’t possibly do this rice pudding justice, but it’s the best I’ve ever made! I highly recommend making this at least 6-12 hours before you are serving it, preferably a day ahead of time. When it’s fully chilled, the flavor really deepens and becomes perfectly sweet and creamy. Just believe me! I use homemade vanilla and I doubled the amount of vanilla I added.
As of 3/2018, I can no longer tolerate vanilla or cinnamon. So, I omit these and it still turns out good, but not as flavorful, of course.
- 3⁄4 cup medium grain rice or 3⁄4 cup long grain rice
- 1 1⁄2 cups water
- 1⁄4 teaspoon salt (heaping)
- 4 cups whole milk (I use 2%)
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla*
- cinnamon (optional)**
- whip cream (optional)
NOTES: *Vanilla can be an irritant to some, I had to stop using it.
**Cinnamon is a known irritant, remove if it bothers you.
- Bring rice, water and salt to a boil over med-high heat.
- Simmer covered until water has been absorbed (approximately 15 minutes).
- Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
- The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
- DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
- Remove from heat and stir in vanilla.
- Pour into a bowl or cups. (I use ramekins for a nice portion).
- You can sprinkle cinnamon on the top if you like.
- COVER with plastic wrap directly on surface “IF” you don’t want a skin.
- CHILL approx. 6 hours or more, preferably overnight for best flavor. Serve with whip cream if desired.