Classic Creamy Rice Pudding

Classic Creamy Rice Pudding: A Timeless Comfort Dessert

When you’re craving something sweet, nostalgic, and soothing, Classic Creamy Rice Pudding always delivers. This old-fashioned dessert has been passed down for generations—and for good reason. Not only is it made with simple pantry staples, but it’s also easy to customize and enjoy year-round.

Because it’s both creamy and delicately spiced, this pudding feels like a warm hug in dessert form. Whether you serve it warm on a chilly evening or chilled on a summer afternoon, it hits just the right note. Additionally, you can stir in raisins, top it with fresh fruit, or keep it classic—totally up to you.

Interestingly, rice pudding dates back centuries and appears in many cultures worldwide. From Middle Eastern roz bel laban to Latin arroz con leche, it’s a beloved comfort food across continents.

To get it just right, be sure to stir often and use the right rice for a creamy consistency. So go ahead—scoop into a bowl of tradition, sweetness, and soul-warming comfort.

Recipe Yield: 6 servings

INGREDIENTS

1 cup uncooked medium-grain white rice
2 cups water
2 cups whole milk (plus ¼–½ cup for adjustments, if needed)
1 cup heavy cream
¾ cup sugar
1 ½ tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup raisins (optional)
Optional: fresh fruit, nuts, or whipped cream for topping

INSTRUCTIONS

1. Cook the rice: In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until tender. Stir occasionally to prevent sticking.

2. Soften the raisins (optional): Soak raisins in warm water for 10 minutes. Drain and set aside.

3. Add dairy and sugar: To the cooked rice, stir in milk, cream, sugar, and salt. Cook over medium heat, stirring often, for 12–15 minutes, or until it begins to thicken.

4. Stir in flavorings: Reduce heat. Add vanilla, cinnamon, and nutmeg. Stir well. Fold in raisins if using.

5. Adjust thickness: Continue cooking for 5–7 minutes, stirring occasionally. If it thickens too much, add extra milk 1 tbsp at a time until creamy.

6. Cool and serve: Remove from heat. Let cool slightly, then spoon into bowls. Garnish with fruit, nuts, or a sprinkle of cinnamon.

7. Store leftovers: Refrigerate in an airtight container for up to 3 days. Reheat with a splash of milk to keep it creamy.

Helpful Tips to Perfect This Recipe

• Use the right rice: Medium-grain white rice gives the best creamy texture. Long-grain rice works too, but won’t be as rich.
• Stir often: Especially after adding milk and cream. It prevents sticking and keeps the pudding smooth.
• Taste as you go: Adjust sugar to your liking. If it gets too thick, stir in milk a little at a time. Raisins or fresh fruit make perfect add-ins.

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