Ingredients
Main Ingredients
- 4 ½ cups whole milk or full-fat coconut milk
- ¾ cup short grain rice
- ¼ cup maple syrup or honey
- Pinch kosher salt
- ½ cup raisins
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Combine Ingredients: In a large saucepan, stir together the milk, short grain rice, maple syrup or honey, and a pinch of kosher salt.
- Bring to Simmer: Place the saucepan over medium-high heat and bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking.
- Cook Rice: Lower the heat to low, partially cover the saucepan with a lid, and continue cooking for 25 to 30 minutes. Stir often to keep the rice from clinging to the bottom and ensure even cooking until the rice becomes tender and the mixture thickens.
- Add Flavorings: Remove the saucepan from heat and stir in the raisins, vanilla extract, and ground cinnamon until evenly combined.
- Serve: Enjoy the rice pudding warm for a creamier texture or chilled once it thickens further. The pudding will be thinner when warm and will thicken more as it cools.
Notes
- Use short grain rice for the best creamy texture; avoid long grain varieties that won’t thicken as well.
- Maple syrup and honey can be used interchangeably depending on your preferred sweetness and flavor.
- Stirring frequently while cooking prevents the rice from burning or sticking.
- You can substitute whole milk with full-fat coconut milk for a dairy-free version.
- Adjust sweetness to taste by adding more or less maple syrup or honey.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
