Old-Fashioned Rice Pudding is one of those timeless desserts that never loses its charm. Warm, creamy, and deeply comforting, it evokes memories of cozy kitchens and simple pleasures. Made with just a handful of pantry staples, this classic dessert is gently simmered until rich and velvety, then finished with fragrant vanilla and cinnamon.
Ingredients
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4 cups full-fat milk
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200 grams Arborio rice
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1 tablespoon butter
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2 tablespoons sugar
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1 cinnamon stick
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½ teaspoon vanilla paste
Instructions
Step 1: Heat the Milk
In a medium, heavy-bottomed saucepan, add the milk, butter, sugar, and cinnamon stick. Heat over medium-low until the milk is hot but not boiling, stirring occasionally.
Step 2: Add the Rice
Stir in the Arborio rice. Reduce the heat to low and let the mixture simmer gently.
Step 3: Cook Slowly
Cook uncovered for 30–40 minutes, stirring frequently to prevent sticking. The rice should become tender and the pudding thick and creamy.
Step 4: Finish with Vanilla
Remove the saucepan from heat. Discard the cinnamon stick and stir in the vanilla paste. Let the pudding rest for 5 minutes to thicken slightly.
Step 5: Serve
Serve warm for a cozy dessert, or chill and enjoy cold for a refreshing treat.
Topping Ideas
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Ground cinnamon or nutmeg
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Fresh berries or sliced bananas
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Raisins or chopped dates
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Toasted almonds or pistachios
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A drizzle of honey or maple syrup
Tips for Best Results
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Stir often to achieve a creamy texture
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Use full-fat milk for the richest flavor
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If the pudding thickens too much, add a splash of warm milk before serving
Storage
Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a little extra milk.