Using whole milk gives the creamiest result, but you can substitute part of the milk with cream for extra richness or use plant-based milk for a dairy-free version. Stirring often is key to prevent sticking and to keep the pudding smooth. This recipe delivers a perfectly balanced rice pudding creamy, lightly sweet, and comforting without being heavy.
Ingredients
1 cup short-grain rice (or arborio)
4 cups whole milk
1 cup water
1/3 cup sugar (adjust to taste)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1 tablespoon butter (optional)
Instructions
Rinse the rice under cold water until the water runs mostly clear. In a saucepan, combine the rice and water and bring to a gentle boil. Reduce heat and simmer until most of the water is absorbed. Add the milk, sugar, and salt, stirring well. Cook on low heat, stirring frequently, until the mixture thickens and the rice is very tender, about 25–30 minutes. Stir in vanilla, cinnamon, and butter if using. Serve warm or chilled, with an extra sprinkle of cinnamon on top.