Ingredients
Rice Pudding Ingredients
- 1 cup Medium Grain Rice
- 5-6 cups Milk (whole milk preferred)
- 1/3 cup Sugar
- 2 tablespoons Unsalted Butter
- 1 Stick Cinnamon
- 1/3 cup Sultanas (Raisins)
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- Ground Cinnamon (to sprinkle on top)
Instructions
- Melt Butter: Melt one tablespoon of unsalted butter in a medium saucepan over medium heat to prepare for toasting the sultanas and rice.
- Toast Sultanas and Rice: Add the sultanas to the melted butter and sauté them on medium heat until they plump up, then add the medium grain rice and coat it evenly with the butter. Toss the mixture for about one minute toasting the rice slightly.
- Add Milk and Flavorings: Pour in 4-5 cups of warm milk to the pan, reserving about 1 cup for later use if needed. Add the cinnamon stick and vanilla extract. Stir to combine all ingredients.
- Simmer Rice Mixture: Bring the milk and rice mixture to a boil, then reduce the heat to low. Stir once, cover the pan, and cook on low heat for about 25-30 minutes. Stir occasionally to prevent the rice from settling and sticking to the bottom of the pan.
- Check Rice Texture: After 25-30 minutes, test the rice. It should be about three-quarters cooked; grains should mash easily when pressed except in the center which might still be slightly uncooked.
- Add Sugar and Salt: Stir in the sugar and a pinch of salt. Mix well, and if the pudding appears too thick, add the reserved cup of milk to adjust the consistency as desired.
- Continue Cooking: Cook the pudding on low heat for another 15 minutes, stirring frequently to prevent it from sticking to the pan and burning, since added sugar increases sticking risk.
- Finish with Butter and Serve: Just before switching off the heat, stir in the remaining tablespoon of butter for extra richness. Remove from heat and sprinkle ground cinnamon on top before serving.
Notes
- Using medium grain rice is important for achieving the creamy texture typical of rice pudding.
- Whole milk is preferred for richer flavor and creamier consistency, but low-fat milk can be used for a lighter version.
- Stirring regularly during cooking prevents the rice from sticking and burning at the bottom.
- Adjust the amount of reserved milk based on your desired pudding thickness.
- For a vegan version, substitute dairy milk and butter with plant-based alternatives and adjust cooking time accordingly.
- This pudding can be served warm or chilled, depending on preference.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
