Rice pudding is everything you could ever want on a chilly day: it’s rich, creamy and spiced with the warming flavour of cinnamon. This recipe is oh-so-easy, too.
MAKES: 4 to 6 servings
PREP TIME: 15 minutes
COOKING TIME: about 1 hour
CHILLING TIME: at least 3 hours (optional)
INGREDIENTS:
- ½ cup short-grain white rice (such as Arborio, pearl or Valencia)
- 1 ½ cups water
- 1 cinnamon stick (3 inches)
- 4 cups whole milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Ground cinnamon or freshly grated nutmeg for garnish
INSTRUCTIONS:
- Rinse the rice well under cold, running water, then drain well.
- In a large, heavy-bottomed saucepan, combine the rice, water and cinnamon stick. Bring to a boil over medium heat. Turn down the heat to low, then simmer, covered, until all the water has been absorbed, about 15 minutes.
- Stir in the milk, sugar and vanilla extract. Bring to a simmer over medium heat. Turn down the heat to low, then cook, uncovered and stirring occasionally, until the pudding is thick and creamy, about 45 minutes. Be sure to scrape the bottom of the saucepan as you stir to ensure the pudding doesn’t burn.
- Remove from the heat. Spoon the pudding into four to six individual dishes or a large serving bowl. Serve warm or refrigerate for at least 3 hours, or overnight, until chilled. (The puddings can be covered and refrigerated for up to 3 days.)
Sprinkle with cinnamon or nutmeg before serving.
CHANGE IT UP
- For a flavour twist, add the finely grated zest of 1 lemon or 1 orange when you add the vanilla extract.
- For a vegan rice pudding, use 2 cups almond milk and 2 cups unsweetened coconut milk instead of regular milk.
