Ingredients
- 1 cup Arborio or medium-grain rice (for creaminess)
- 4 cups whole milk (or a mix of milk and cream)
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for topping)
- Pinch of salt
- Optional toppings: fresh blackberries, raisins, chopped nuts, honey
Instructions
Instructions:
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Rinse the Rice: Rinse the rice under cold water until water runs clear. This removes excess starch and prevents it from becoming gummy.
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Cook the Rice: In a heavy-bottomed pot, combine rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until rice is tender and water is absorbed (about 10–15 minutes).
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Add Milk and Sugar: Stir in milk, sugar, and a pinch of salt. Cook over medium heat, stirring frequently, until mixture thickens and becomes creamy (about 20–25 minutes).
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Flavor It: Stir in vanilla and cinnamon. Cook another 5 minutes for flavors to meld. If it’s too thick, add more milk to reach desired consistency.
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Serve: Spoon into bowls, sprinkle with cinnamon, and top with fresh blackberries or your favorite toppings.
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Enjoy: Serve warm for cozy comfort or chilled for a refreshing treat.
Notes
Tips and Variations
- Use Arborio Rice: Its high starch content makes the pudding extra creamy.
- Dairy-Free? Use coconut milk or almond milk for a vegan option.
- Add Eggs: For extra richness, whisk 2 egg yolks with some hot milk, then stir in and cook until thickened.
- Flavor Variations: Try cardamom, nutmeg, or citrus zest for a twist.
- Make Ahead: Store in the fridge for up to 3 days; reheat gently with a splash of milk.