Classic Rice Pudding
Rice Pudding. Creamy and loaded with cinnamon and vanilla flavors, this rice pudding is a show stopper. This is an easy to make dessert recipe that the whole family will love!
- 1 cup long grain white rice*
- 2 cinnamon sticks
- 2 cloves
- ¼ tsp salt
- 4 cups whole milk
- 2 cups water
- ½ cup brown sugar
- 2 tsp vanilla
Add rice and water in a medium size saucepan.
Bring to a boil, cover and reduce heat to low. Let cook for 15 minutes.
Remove the lid, stir the rice. Pour in the milk and add the cinnamon sticks and cloves. Stir together.
Increase heat to medium, stir while bringing mixture to a simmer.
Cover, turn to low and cook 15 minutes.
Remove the lid and stir in the sugar. Continue to cook an additional 15 minutes while stirring occasionally. Pudding will start to thicken.
Remove the pudding from the heat, stir in the vanilla extract and let sit for about 10 minutes to cool. Pudding will continue to thicken during this time.
Serve warm. Can also be stored in the refrigerator and served cold.
Top with additional sprinkles of cinnamon.
- Use a long grain white rice, or a short grain rice if you are wanting a smoother pudding. Other options would be a jasmine or basmati rice.
- You can substitute ground cinnamon and cloves for cinnamon sticks and whole cloves. Use 1/4 teaspoon ground cloves and 1/2 teaspoon ground cinnamon. Can add more to taste if needed.
- If you are wanting to add raisins, add them when you stir in the vanilla extract. Or just add some as a topping if you don't want to make the entire batch with raisins.
- Storage: store any leftovers in a sealed container in the refrigerator for 4-5 days.
- Freezing: let pudding come to room temperature. Pour into a freezer safe container. Can freeze for up to 3 months. To thaw, transfer the pudding to the refrigerator overnight. To reheat add to a saucepan and heat over low heat.
Serving: 1g | Calories: 216kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3g