original recipe rice pudding
The Best original recipe rice pudding
The best part is how adaptable it is. You can serve it warm or chilled, and it pairs well with fruit, nuts, or a drizzle of honey. It’s also surprisingly light on calories compared to other desserts, thanks to the natural sweetness of the milk and vanilla. Plus, it’s a great way to use up leftover rice—just add a little extra liquid and let it simmer. It’s the kind of recipe that feels like a hug in a bowl.
Classic Rice Pudding with Cinnamon and Vanilla
A comforting, creamy rice pudding that’s perfect for a cozy dessert or a comforting meal. The warm spices and silky texture make it a crowd-pleaser.
🥘Ingredients
- 1 cup long-grain white rice
- 2 cups whole milk
- 1 cup heavy cream
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/2 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1/4 cup powdered sugar
👨🍳Directions
-
1
In a saucepan, combine rice, milk, heavy cream, cinnamon stick, and vanilla extract. Bring to a gentle boil over medium heat. -
2
Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the rice is tender and the mixture thickens. -
3
Remove from heat and let it sit, covered, for 5 minutes. Discard the cinnamon stick before serving. -
4
Gently fold in raisins, nuts, and powdered sugar (if using) for a sweet, textured topping.
🔧Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Rice Pudding with Cinnamon and Vanilla Works
❓ Frequently Asked Questions About Rice Pudding with Cinnamon and Vanilla
1. What is the best way to adjust the sweetness in this rice pudding?
Sweetness depends on your preference, but you can adjust it by adding 1 to 2 tablespoons of vanilla extract, a pinch of cinnamon, or extra maple syrup. If you like it less sweet, reduce the sugar by 1 to 2 teaspoons. Stirring in a splash of milk or cream before serving can also help balance flavors.
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2. Can I use a different type of rice for this recipe?
Traditionally, short-grain rice like Arborio or sushi rice works best for a creamy texture, but long-grain rice (such as basmati or jasmine) will still work—just increase the cooking time by about 5 minutes. Avoid long, fibrous rice like brown rice, as it may turn mushy.
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3. How do I prevent the rice pudding from getting too runny?
To avoid a watery pudding, don’t overmix after combining the ingredients. Let it sit uncovered for 5 minutes after stirring in the milk to let the starches thicken. If it’s still too thin, simmer gently for another 2–3 minutes until it reaches your desired consistency.
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4. Can I make this rice pudding ahead of time and reheat it?
Yes, it reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently over low heat, stirring occasionally, until it reaches 160°F (71°C). Adding a splash of milk or cream before serving can help restore creaminess if needed.
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5. What spices pair well with vanilla and cinnamon in this dish?
Cinnamon and vanilla are classic, but you can enhance it with nutmeg, cardamom, or even a pinch of cloves for warmth. For a tropical twist, add a dash of orange zest or a spoonful of coconut milk. If you prefer something savory, a light sprinkle of smoked paprika or a pinch of cayenne works surprisingly well.
