Best & Easiest Rice Pudding
Back to Recipes & MoreIngredients
- 1/2 cup short grain white rice (such as Arborio, pearl, or Valencia)
- 1 1/2 cups (375 ml) water
- 1 cinnamon stick
- 1 litre (4 cups) milk
- 1/2 cup (100 g) Redpath Granulated Sugar
- 1 tsp (5 ml) vanilla extract
Instructions
How to prepare:
1. Rinse the rice well under cold water, then place in a pot with the water and cinnamon stick. Bring to boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
2. When the rice is cooked, add in the milk, sugar, and vanilla, stirring to combine. Bring the mixture to a simmer over medium heat, then reduce heat to low.
3. Cook for 45 minutes or until mixture is thick and creamy, stirring occasionally, being sure to scrape the bottom of the pot when you do so to ensure the pudding doesn't burn on the bottom. When the pudding is ready, remove from the heat and transfer the pudding to a serving dish or several dishes. Serve slightly cooled, or refrigerate 3 hours or overnight until well chilled.
Chef Notes
- For a flavour twist, add the zest of 1 lemon or 1 orange when you add the vanilla.
- To make a vegan rice pudding, use a 2 cups almond milk and 2 cups coconut milk instead of dairy milk.
- Garnish pudding with a sprinkle of ground cinnamon or nutmeg, if you so desire.
