Rice Pudding Recipe

Long-grain white rice makes a perfectly wonderful, and homey rice pudding... However, feel free to try specialty rices such as basmati, jasmine, or popcorn rice.


3/4 cup medium-, or long-grain white rice
1 1/2 cups water
1/4 teaspoon salt
4 cups whole milk
1/2 cup sugar
1/2 teaspoon vanilla
Ground cinnamon
Whipped cream 

Directions - Rice Pudding Recipe:

Have ready a serving bowl, or six 5-ounce custard cups or ramekins.

Combine in a saucepan rice, water, and salt. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the water has been absorbed, about 15 minutes.

Stir into saucepan whole milk, and sugar. Cook, uncovered, over medium heat for 30 to 40 minutes, stirring frequently, especially toward the end of cooking.

The pudding is done when the rice and milk have amalgamated into a thick porridge. Do not overcook, or the pudding will be solid instead of creamy once cooled.

Remove from the heat, then stir in vanilla. Pour pudding into the bowl or cups, then press plastic wrap directly onto the surface to prevent a skin. Serve warm at room temperature, or cold.

Sprinkle with ground cinnamon. Serve topped with whipped cream or a fruit sauce of your preference.

Recipe yields 8 - 10 servings of rice pudding.