Rice Pudding with Cinnamon
A comforting, creamy classic that transforms simple pantry staples into a warm and fragrant dessert perfect for any occasion.
Ingredients
- •1/2 cup long-grain white rice (100g)
- •2 cups whole milk (480ml)
- •1/4 cup granulated sugar (50g)
- •1/4 teaspoon salt
- •1 teaspoon vanilla extract
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1 tablespoon unsalted butter (optional)
Instructions
- 1
Rinse the rice under cold water until the water runs clear to remove excess starch.
- 2
In a medium saucepan, combine the rice, milk, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
- 3
Reduce the heat to low, cover the pan, and cook for about 20 to 25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.
- 4
Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, nutmeg, and butter if using.
- 5
Let the pudding sit for 5 minutes to thicken further before serving warm or chilled, garnished with an extra dusting of cinnamon.
💡 Chef tips
- For a dairy-free version, substitute the whole milk with full-fat canned coconut milk or almond milk, and omit the butter.
- If the pudding becomes too thick while cooling, stir in a splash of milk to reach your desired consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; it will firm up significantly when cold.
✅ How it should turn out
The finished pudding should be thick, velvety, and fragrant with warm spices, offering a perfectly balanced sweetness and a tender rice texture.