Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (100 g) medium-grain white rice (such as Calrose or Arborio)
- 4 cups (960 ml) whole milk
- 1/3 cup (67 g) granulated sugar
- 1/4 teaspoon kosher salt
- 1 cinnamon stick (optional, but very classic)
- 1/3 cup (50 g) raisins (optional)
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon, plus more for serving
- 1 tablespoon (14 g) unsalted butter (optional, for extra silkiness)
Do This
- 1. Rinse 1/2 cup rice until the water runs mostly clear; drain well.
- 2. In a heavy pot, combine rice, 4 cups milk, 1/3 cup sugar, 1/4 tsp salt, and a cinnamon stick (if using).
- 3. Bring to a gentle simmer over medium heat, then immediately lower heat to keep it at 185–195°F (a bare simmer).
- 4. Cook 35–45 minutes, stirring often (more often near the end), until thick and creamy.
- 5. If using raisins, stir them in during the last 10 minutes so they plump up.
- 6. Off heat, remove cinnamon stick; stir in vanilla, 1/2 tsp ground cinnamon, and butter (optional).
- 7. Serve warm or chill 2–4 hours; dust with more cinnamon to finish.
Why You’ll Love This Recipe
- Classic comfort: That cozy, old-school cinnamon-vanilla flavor in every creamy spoonful.
- Simple ingredients: Pantry staples, no fancy techniques.
- Make it your way: Raisins or no raisins; serve warm, cold, or somewhere in between.
- Slow-cooked texture: Gentle heat keeps the milk sweet and the pudding silky, not scorched.
Grocery List
- Produce: None (optional: fresh berries for serving)
- Dairy: Whole milk, unsalted butter (optional)
- Pantry: Medium-grain white rice, granulated sugar, kosher salt, vanilla extract, ground cinnamon, cinnamon stick (optional), raisins (optional)
Full Ingredients
For the Rice Pudding
- Medium-grain white rice: 1/2 cup (100 g) (Calrose or Arborio works great for creaminess)
- Whole milk: 4 cups (960 ml)
- Granulated sugar: 1/3 cup (67 g)
- Kosher salt: 1/4 teaspoon
- Cinnamon stick: 1 (optional, but adds a gentle, warm spice)
Optional Add-In
- Raisins: 1/3 cup (50 g)
To Finish and Serve
- Vanilla extract: 2 teaspoons
- Ground cinnamon: 1/2 teaspoon, plus more for serving
- Unsalted butter: 1 tablespoon (14 g) (optional, for extra richness and shine)
Step-by-Step Instructions
Step 1: Rinse the rice
Place the 1/2 cup (100 g) rice in a fine-mesh sieve and rinse under cool running water for about 20–30 seconds, swishing it around with your fingers, until the water runs mostly clear. Drain well.
Why rinse? It removes excess surface starch so the pudding turns creamy, not gluey.
Step 2: Combine everything in the pot
In a heavy-bottomed saucepan or Dutch oven (at least 3-quart capacity), add the rinsed rice, 4 cups (960 ml) whole milk, 1/3 cup (67 g) sugar, and 1/4 teaspoon kosher salt. If using, add 1 cinnamon stick.
Set the pot over medium heat and stir to dissolve the sugar.
Step 3: Bring to a gentle simmer (don’t boil)
Heat the mixture, stirring frequently, until you see gentle bubbles around the edges and a little steam rising—this should take about 8–12 minutes.
As soon as it reaches a simmer, reduce to low heat so it stays at a bare simmer (185–195°F / 85–90°C). Avoid a rolling boil, which can scorch the milk and make the texture grainy.
Step 4: Slow-cook until creamy
Continue cooking at a bare simmer for 35–45 minutes, stirring often. Aim to stir about every 2–3 minutes at first, then every 30–60 seconds during the last 10 minutes as it thickens.
Scrape the bottom and corners of the pot when you stir. The pudding is ready when the rice is tender and the mixture looks creamy and thick. It should slowly mound on a spoon, but still relax back into the pot (it will thicken more as it cools).
Step 5: Add raisins (optional) to plump
If you like raisins, stir in 1/3 cup (50 g) during the last 10 minutes of cooking. This gives them time to soften and plump without turning mushy.
Step 6: Finish with vanilla and cinnamon
Remove the pot from the heat. If you used a cinnamon stick, fish it out and discard it.
Stir in 2 teaspoons vanilla extract and 1/2 teaspoon ground cinnamon. For an extra-silky, old-school finish, stir in 1 tablespoon (14 g) unsalted butter (optional) until melted and glossy.
Step 7: Serve warm or chill for a thicker set
Serve warm right away for a soft, creamy texture, or let it cool for 10–15 minutes to thicken slightly.
For chilled rice pudding, transfer to a bowl or individual cups, press parchment or plastic wrap directly onto the surface (to prevent a skin), and refrigerate for at least 2–4 hours.
Before serving, dust with a little extra ground cinnamon. If it’s very thick after chilling, loosen with a splash of milk and stir.
Pro Tips
- Use a heavy-bottomed pot: It dramatically reduces scorching and helps the pudding cook evenly.
- Keep it at a bare simmer: Target 185–195°F (85–90°C). Boiling can cause scorching and a less creamy texture.
- Stir more as it thickens: The last 10 minutes are when milk is most likely to catch on the bottom.
- Expect thickening as it cools: Stop cooking when it’s creamy and spoonable, not when it’s fully “set.”
- Adjust sweetness at the end: Taste after stirring in vanilla; add up to 1 tablespoon (12 g) extra sugar if you prefer it sweeter.
Variations
- Extra cinnamon warmth: Add 1/4 teaspoon ground cinnamon along with the milk (in addition to the cinnamon stick), then finish as written for a deeper spice note.
- Orange-cinnamon rice pudding: Stir in 1 teaspoon finely grated orange zest at the end with the vanilla (especially good if using raisins).
- Creamier, richer finish: Replace 1/2 cup (120 ml) of the milk with 1/2 cup (120 ml) heavy cream, added during the last 10 minutes of cooking.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days. Rice pudding thickens in the fridge; to loosen, stir in 1–3 tablespoons milk per serving. Reheat gently in a saucepan over low heat (or in the microwave at 50% power in 30-second bursts), stirring often, until warmed through.
Nutrition (per serving)
Approximate (based on 6 servings, made with whole milk, no raisins, and no butter): 230 calories, 7 g fat, 36 g carbs, 1 g fiber, 21 g sugars, 7 g protein, 140 mg sodium.
