Rice Pudding Recipe

This basis vanilla rice pudding is one of my favorite easy desserts (or breakfasts!) to make. It's deliciously sweet and creamy and can be served with fruit or brown sugar.

Course Dessert

Cuisine International

Keyword rice

Prep Time 5

Cook Time 45

Total Time 50

Servings portions

Calories 264

Author Simone

Ingredients

100 g arborio rice or risotto rice
800-900 ml milk plant-based milk works well
50 g granulated sugar
1 tsp vanilla extract
Pinch of salt
butter optional

Metric - Us customary

Instructions

Place the rice, 800 ml/ 3.4 cups of milk, vanilla extract, and salt in a heavy-bottomed saucepan.
Slowly bring to a boil while stirring. Reduce the heat to low and simmer gently. Stir regularly, making sure to scrape along the bottom of the pan.
After about 20 minutes, add the sugar. Simmer for about another 25 minutes, until the rice is tender and the pudding is creamy. Add the remaining milk a little at a time if needed.
Remove the pan from the heat and stir in the butter, if using. Serve warm or let cool for a chilled rice pudding.

Notes

The exact cooking time depends on the rice you use and how soft you like it. Taste a few grains toward the end of cooking: they should be tender all the way through, with no hard center.

Nutrition