Rice Pudding
Creamy, comforting rice pudding with vanilla and a sprinkle of cinnamon. A nostalgic dessert for the whole family.
Prep: 5 minutes. Cook: 30 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 100g short-grain or pudding rice
- 600ml milk
- 200ml cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Cinnamon for sprinkling
- Pinch of salt
Instructions
- Combine rice, milk, cream, sugar, vanilla, and salt in a saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low. Cook for 25–30 minutes, stirring every few minutes.
- The pudding is done when the rice is tender and the mixture is creamy.
- Serve warm or cold, sprinkled with cinnamon.
Tips for Helpers
- Stir regularly to prevent the rice sticking to the bottom.
- The pudding thickens as it cools — it will be thicker when cold.
- Low heat is important — high heat scorches the milk.
Ingredient Substitutions
- Use coconut milk for a dairy-free version.
- Add raisins or dried fruit during cooking.