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
Rinse the Rice: Rinse the rice under cold water until water runs clear. This removes excess starch and prevents it from becoming gummy.
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).
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).
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.
Serve: Spoon into bowls, sprinkle with cinnamon, and top with fresh blackberries or your favorite toppings.
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.