A warm, silky, comforting bowl of rice pudding topped with cinnamon — the perfect old-fashioned dessert that tastes like childhood.
INGREDIENTS (BIG BATCH)**
Serves 6–8 people
For the Rice
- 1 cup (200g) short-grain rice (Arborio is perfect)
- 3 cups (720 ml) water
- 1 pinch salt
For the Creamy Mixture
- 4 cups (1 liter) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (200g) sugar (adjust to taste)
- 1 tbsp butter
- 2 tsp vanilla extract (or 1 vanilla bean scraped)
- 1 tsp cinnamon (plus extra for topping)
Optional Add-Ins
- Lemon or orange zest
- A cinnamon stick during cooking
- ½ cup raisins
- A splash of condensed milk for extra richness INSTRUCTIONS**
1. Rinse & Cook the Rice
- Rinse rice under cold water until water is clear.
- In a pot, bring 3 cups water + pinch of salt to a boil.
- Add the rice, lower heat, and simmer 12–15 minutes until the rice absorbs most of the water.
2. Make It Creamy
- Pour in milk + heavy cream.
- Add butter, sugar, cinnamon, and vanilla (or vanilla bean).
- Stir well, then reduce heat to low.
3. Slow Cook for Ultimate Creaminess
- Cook uncovered on low heat for 25–35 minutes, stirring often so nothing sticks.
- Rice will get thicker and creamier as starch releases.
- If it becomes too thick, add extra warm milk (¼ cup at a time).
4. Finishing Touch
- Remove from heat.
- Add more sugar or vanilla if needed.
- If using raisins, stir them in now. METHOD TIPS**
Use short-grain rice creamier texture
Stir often prevents burning
Cook low and slow richest, thickest pudding
Add a cinnamon stick during cooking for deeper flavor
Chill for cold rice pudding or serve warm and cozy
HISTORY**
Rice pudding is one of the oldest desserts in the world.
- Origin traces back to ancient Asia, where rice and milk were first cooked together.
- It spread to North Africa, the Middle East, and Europe through trade routes.
- Every culture adapted it:
- Arroz con leche (Spain/Latin America)
- Riz au lait (France)
- Roz bel laban (Middle East)
- Kheer (India)
It became popular because it was cheap, filling, and comforting — a dessert made from pantry staples.
BENEFITS**
- High in calcium (milk)
- Gentle on the stomach
- Great energy source
- Comfort food that boosts mood
- Can be eaten warm or cold SERVING IDEAS**
- Sprinkle with cinnamon
- Add a drizzle of honey
- Add chopped nuts
- Serve with caramel or dulce de leche on top
- Eat warm for comfort, or chilled for a dessert feel NUTRITION (Per Serving – Approx.)**
- Calories: 300–350
- Carbs: 50g
- Protein: 6–8g
- Fat: 10–14g
- Calcium: High CONCLUSION**
This creamy rice pudding is:
Super comforting
Easy and cheap
Perfect for big families
Customizable
Delicious warm or cold
If you want, I can also make:
A baked version
A Moroccan version (Roz bel Lban)
A coconut milk version (lactose-free)
A sugar-free or diet version
