Dessert: United States – Creamy Vanilla Rice Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 45 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 / 4 cup (150 g) medium-grain white rice
1 1 / 2 cups (360 ml) water
1 / 4 tsp (1.25 ml) kosher salt
4 cups (960 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 tsp (5 ml) pure vanilla extract
1 / 2 tsp (2.5 ml) ground cinnamon, plus more for serving
2 tbsp (30 g) unsalted butter
1 / 2 cup (75 g) raisins (optional)

Show original ingredient measurements

3 / 4 cup (150 g) medium-grain white rice
1 1 / 2 cups (360 ml) water
1 / 4 tsp kosher salt
4 cups (960 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 tsp pure vanilla extract
1 / 2 tsp ground cinnamon, plus more for serving
2 tbsp (30 g) unsalted butter
1 / 2 cup (75 g) raisins (optional)

Instructions

Rinse the rice under cold water until the water runs mostly clear; drain well.
In a heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is just tender, about 10 minutes.
Stir in the milk and sugar. Bring just to a gentle simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and cook, uncovered, stirring often (more frequently near the end), until the mixture is thick and creamy and the rice is very tender, 25 to 35 minutes.
Stir in the butter, vanilla, and cinnamon. If using raisins, fold them in and cook 2 to 3 more minutes to warm and plump.
Remove from heat. The pudding will thicken further as it cools. Serve warm or chilled, with a light sprinkle of cinnamon on top. Optional: add a dollop of whipped cream or fresh berries.