1. Simmer the Rice
In a heavy-bottomed saucepan, combine rice, milk, sugar, cinnamon stick, and salt.
Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
2. Cook Low and Slow
Reduce heat to low. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes, until:
Rice is very tender
Pudding is thick and creamy (it will thicken more as it cools)
⏱️ Don’t rush it—low heat prevents a skin from forming and ensures even cooking.
3. Finish with Flavor
Remove from heat. Discard the cinnamon stick.
Stir in vanilla (and raisins or lemon zest, if using).
4. Cool & Serve
Let cool 15–20 minutes (it will continue to thicken).
Serve warm, at room temperature, or chilled.
Dust with ground cinnamon or nutmeg.
Tips for Pudding Perfection
Stir gently but consistently—prevents sticking and ensures creaminess.
Use whole milk—low-fat milk yields a thin, watery pudding.
No stirring for 10 minutes? A skin will form—just whisk it back in or skim it off.
Make it ahead: Pudding keeps beautifully for 4–5 days in the fridge—stir in a splash of milk when reheating.
For extra richness: Substitute 1 cup milk with heavy cream or coconut milk.
Delicious Variations
Raisin Rice Pudding: Add ½ cup plump raisins in the last 10 minutes
Citrus-Infused: Add 1 tbsp lemon or orange zest with the vanilla
Spiced: Add a pinch of nutmeg, cardamom, or cloves with the cinnamon
Dairy-Free: Use full-fat coconut milk + oat milk
Boozy: Stir in 1–2 tbsp rum, bourbon, or brandy at the end
Serving Suggestions That Shine
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