Rice Pudding Recipe

Ingredients

• 1 cup of uncooked white rice
• 2 cups of water
• 4 cups of whole milk
• 1/2 cup of granulated sugar
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Fresh berries for garnish
• More ground cinnamon for sprinkling

Instructions

1. In a medium saucepan, bring the water to a boil. Add the rice and stir. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
2. Stir in the milk, sugar, vanilla bean seeds (or vanilla extract), ground cinnamon, and salt. Increase the heat to medium and cook, stirring frequently, until it begins to boil.
3. Reduce the heat to low and simmer uncovered, stirring occasionally, for about 30-35 minutes or until the rice is tender and the pudding thickens to your desired consistency.
4. Once cooked, remove from heat and let it cool slightly. The pudding will thicken further as it cools.
5. To serve, ladle the warm pudding into bowls. Sprinkle with a bit more cinnamon and garnish with fresh berries. Enjoy!

Helpful Tips

• If the pudding becomes too thick, you can thin it out with a bit more milk until it reaches your desired consistency.Feel free to experiment with different toppings like toasted nuts, dried fruits, or a drizzle of honey.
• To make it dairy-free, substitute whole milk with coconut milk or almond milk.
• This pudding can be served warm or chilled. Both versions are delightful!

Storage Instructions

Store any leftover rice pudding in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to loosen it up.

Ingredient Substitutions

• If you don’t have a vanilla bean, vanilla extract works just as well.
• Brown sugar or coconut sugar can be used in place of granulated sugar for a richer flavor.

Pairings

This delightful rice pudding pairs wonderfully with a cup of warm chai tea or a fragrant jasmine green tea. For an extra special treat, serve it alongside buttery shortbread cookies or spiced ginger snaps.