Description

This creamy classic rice pudding is a comforting, nostalgic dessert made with pantry staples like Arborio rice, whole milk, sugar, cinnamon, and vanilla. It's rich, velvety, and perfect served warm or chilled.

Ingredients

4½ cups whole milk

1½ cups water

¾ cup granulated sugar

1 cinnamon stick (3–4 inches)

1 cup Arborio rice (short‑grain)

1 teaspoon vanilla bean paste or vanilla extract

⅔ cup golden raisins (optional)

Grated or ground cinnamon for garnish

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Instructions

In a heavy-bottomed saucepan, combine whole milk, water, sugar, cinnamon stick, and Arborio rice. Stir to blend.
Bring the mixture to an intense simmer over medium-high heat, stirring frequently to prevent sticking.
Reduce the heat to maintain a steady simmer and cook for 35 to 45 minutes, stirring often, until the rice is tender and the mixture thickens.
Remove the pan from heat and discard the cinnamon stick.
Stir in the vanilla bean paste or vanilla extract. Fold in the golden raisins if using.
Spoon the pudding into ramekins or a large serving dish. Let cool slightly, then serve warm or refrigerate until chilled.
Before serving, sprinkle the top with grated or ground cinnamon.

Notes

Use a heavy-bottomed pan to prevent burning.

Stir frequently, especially in the final minutes of cooking, to avoid sticking.

For extra creaminess, substitute 1 cup of milk with heavy cream.

Swap raisins with dried apricots or dates for variety.

The pudding will thicken more as it cools.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 22g
Sodium: 60mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0.5g
Protein: 6g
Cholesterol: 20mg