Creamy Spiced Rice Pudding
A silky, soul-warming dessert simmered low and slow with whole milk, cinnamon, and cloves until perfectly thick and fragrant. Simple pantry ingredients come together into something truly special — serve it warm on a cozy evening or chilled straight from the fridge.
🛒 Ingredients
10 servings
- 1 cup round rice, rinsed
- 3 cups water
- 4 cups whole milk
- 1 cup sugar
- 1 cinnamon stick
- 3 cloves
- Lemon zest to taste (optional)
- Ground cinnamon for dusting
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Directions
- 1
In a deep saucepan, combine the rinsed rice, water, cinnamon stick, cloves, and lemon zest. Cook uncovered over low heat until all the water is absorbed and the rice is tender.
- 2
Once the water is gone, pour in the milk and stir in the sugar. Mix gently until fully combined.
- 3
Bring to a soft boil, then lower the heat. Simmer, stirring occasionally, for 25–30 minutes until the pudding thickens to a rich, creamy consistency. Use a tall pot — the milk can rise quickly when it boils.
- 4
Remove the cinnamon stick, cloves, and lemon zest. Spoon into individual bowls or a large serving dish.
- 5
Dust with ground cinnamon just before serving. Enjoy warm, or refrigerate for at least 1 hour for a chilled version.
💡 Chef's Tip
Swap one cup of milk for heavy cream for an even richer pudding. A split vanilla bean added with the milk takes the flavor to the next level.
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