Old-Fashioned Rice Pudding
This creamy old-fashioned rice pudding is made with Arborio rice, whole milk, sugar, and vanilla for a comforting dessert with a rich texture and warm cinnamon finish.
Equipment
- medium saucepan
- wooden spoon
- measuring cups
- serving bowls
Ingredients
- 1 cup Arborio rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
Instructions
- Rinse 1 cup of Arborio rice under cold water for 1-2 minutes until the water runs clear.
- In a medium saucepan, combine 4 cups of whole milk, 1/2 cup of granulated sugar, and a pinch of salt. Heat over medium heat for 5-7 minutes.
- Stir in the rinsed Arborio rice once the milk mixture is simmering.
- Reduce heat to low and cook uncovered for 30-35 minutes, stirring frequently.
- Remove from heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract.
- Serve warm or chill for a couple of hours before serving. Sprinkle with ground cinnamon if desired.
Notes
For a dairy-free version, substitute whole milk with almond, coconut, or oat milk. Maple syrup or honey can replace granulated sugar. Serve warm for a cozy dessert or chill for a thicker pudding texture. Sprinkle with cinnamon or nutmeg before serving.