Easy Rice Pudding Recipe
This Rice Pudding recipe starts with dry rice and has plenty of whole milk, sugar, and cinnamon, just the way Wisconsin Supper Clubs serve it after dinner.
Servings 8 servings (1/2 cup each)
Calories 225kcal
Ingredients
- 2 cups water
- 1 cup long-grain white rice (see note 1)
- 1/4 teaspoon salt
- 4 cups milk (see note 2)
- 2/3 cup granulated sugar
- 1 1/4 teaspoons vanilla extract
- ground cinnamon for garnish
Instructions
- In a large saucepan, bring water to boil. Stir in rice and salt. Cover and reduce heat to low. Simmer, stirring occasionally, until water is mostly absorbed, about 15 to 20 minutes.
- Microwave milk until steaming (140 to 160 degrees), about 1 to 2 minutes. To the rice, stir in milk and granulated sugar and bring to a slow simmer.
- Cook, uncovered and stirring occasionally until mixture is thick, about 45 minutes (a spoon should be able to stand up in the pudding).
- Remove from heat and stir in vanilla extract. Allow pudding to cool slightly before serving, or refrigerate until chilled to serve cold, about 2 hours. Dust with ground cinnamon.
Notes
- White rice: I prefer a long-grain variety of white rice, such as Jasmine, Basmati, or American long grain rice. But you can also use a medium-grain variety, like Arborio or Valencia. Short grain rice will work as well. Do not substitute sushi rice.
- Milk: For the best flavor, use whole milk if you have it. For even richer Rice Pudding, opt for a combination of milk and butter or half-and-half.
- Yield: This recipe makes about 4 cups of rice pudding, enough for 8 servings 1/2 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cup | Calories: 225kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 129mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 198IU | Calcium: 146mg | Iron: 1mg