This classic Rice Pudding recipe offers a creamy, comforting dessert that's versatile enough to be served warm or cold. Perfect for any occasion, it's a simple yet delicious treat that can be easily customized with your favorite flavors and toppings.
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, milk, sugar, and a pinch of salt. Scrape the seeds from the vanilla bean into the pot and add the bean pod.
Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
Reduce the heat to low and simmer, uncovered, stirring occasionally, until the rice is tender and the mixture has thickened, about 35-45 minutes.
Remove from heat and discard the vanilla bean pod. Stir in vanilla extract (if using instead of a bean) at this point.
Serve warm or allow to cool and refrigerate to serve cold. Garnish with cinnamon or nutmeg, and add any optional toppings like raisins, nuts, or fruit before serving.
Notes
For a vegan version, use plant-based milk and a natural sweetener like maple syrup.
Experiment with different spices or extracts like cardamom or almond for a unique twist.
Rice pudding thickens as it cools; add a little extra milk when reheating if you prefer a thinner consistency.
This recipe is a great way to use leftover rice, reducing the cooking time since the rice is already cooked. Adjust milk and sugar to taste.