Ingredients
- 3/4 cup short-grain rice (like arborio or pudding rice)
- 4 cups whole milk (or a mix of milk and cream)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- Pinch of salt
- Optional add-ins: ground cinnamon, nutmeg, citrus zest
Instructions
- Rinse rice under cold water until the water runs clear.
- In a heavy-bottomed saucepan, combine rice, milk, sugar, and a pinch of salt. Stir to mix.
- Bring to a gentle simmer over medium heat, stirring frequently.
- Reduce heat to low and simmer uncovered, stirring occasionally, for 25–35 minutes until rice is tender and the mixture is thick and creamy.
- If using a vanilla bean, add seeds and pod midway through cooking; remove pod later. If using extract, stir it in after removing from heat.
- Once creamy, remove from heat. Let it cool—it will continue to thicken.
- Serve warm or chilled, optionally topped with cinnamon, nutmeg, caramel, or fruit.
Notes
- Use short-grain rice for the creamiest results.
- Customize with raisins, coconut, chocolate, or spices for variation.
- Stir in a bit of butter at the end or cover with plastic wrap to prevent skin formation.
- Reheat gently with a splash of milk to loosen texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
