Old-Fashioned Creamy Rice Pudding
A comforting, velvety rice pudding made entirely from pantry staples — no condensed milk needed! This timeless recipe delivers a rich, smooth texture that works beautifully served warm or chilled. Simple to prepare and always a crowd-pleaser.
🛒 Ingredients
8 servings
- 1 cup (200 g) short-grain rice
- 3 cups (600 ml) water
- 3 cups (750 ml) whole milk
- 1 cup (200 g) granulated sugar
- 1 pinch of salt
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Combine the rice and water in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, then simmer until most of the water has been absorbed.
- 2
Pour in the milk, add the sugar, salt, and vanilla extract. Stir well to combine and reduce heat to low.
- 3
Cook for 25 to 30 minutes, stirring frequently, until the pudding thickens to a smooth and creamy consistency.
- 4
Serve warm in individual bowls, or transfer to a dish and refrigerate for at least 2 hours before serving cold.
- 5
Finish with a dusting of cinnamon or a drizzle of honey just before serving.
💡 Chef's Tip
If serving chilled, add an extra 2 tablespoons of sugar during cooking as cold temperatures reduce perceived sweetness. Stir constantly during the final minutes to prevent sticking.
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