Ingredients
Rice pudding
- 1 cup long-grain white rice 185 g, uncooked; not instant rice
- 2 cups water
- 1 cinnamon stick About 3 inches long
- 4 cups whole milk Plus a little more if needed to adjust thickness
- 0.5 cup granulated sugar 100 g
- 0.125 teaspoon fine salt
- 1 teaspoon vanilla extract
- ground cinnamon Optional, a light dusting for serving
Equipment
- Heavy medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Shallow storage containers
Instructions
Simmer gently
- Combine the rice, water and cinnamon stick in a heavy medium saucepan. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook about 15 minutes, until the rice is nearly tender and most water is absorbed; check that it does not boil dry.
- Stir in the milk, sugar and salt. Bring back to a gentle simmer, then cook uncovered over low to medium-low heat for 25–30 minutes. Stir frequently across the bottom and corners, more often as the pudding thickens.
- Taste a grain carefully. It should be fully tender, with no hard center, and surrounded by creamy milk. If the rice needs more cooking but the pan looks dry, add a splash of milk and continue gently. Stop while the pudding is slightly looser than your desired serving consistency.
- Remove from the heat and discard the cinnamon stick. Stir in the vanilla. Rest for 10 minutes, then stir and add a little milk if needed. Serve warm in small bowls with an optional light dusting of cinnamon.
- For chilled portions or leftovers, divide promptly into shallow containers, cool quickly and refrigerate ideally within one hour. Keep at 40°F (4°C) or below and use within 24 hours. Reheat only once until steaming hot throughout, stirring in a splash of milk to loosen.
Nutrition
Calories: 281kcal
Video
Notes
Calories are an estimate per one-sixth batch: approximately 675 kcal from 185 g dry white rice, 596 kcal from four cups whole milk, 400 kcal from 100 g sugar and 12 kcal from vanilla, divided by six, about 281 kcal. Extra milk and toppings are excluded; labels and portions vary.
Cost planning basis: rice $0.50–0.80, milk $1.20–1.80, sugar $0.20–0.40, cinnamon and vanilla $0.85–1.50. This is an ingredient-use allowance rather than a store quote.
Contains milk. Lactose-free dairy milk remains unsuitable for milk allergy. Do not substitute brown rice, instant rice or cooked rice without changing the method.
Video companion: Simply Mamá Cooks demonstrates cinnamon rice finished with milk. Her richer version uses condensed, evaporated and coconut milks and optional garnishes; this written recipe instead uses whole milk and measured sugar, without coconut, raisins or nuts.