Creamy Rice Milk Dessert

There's something about a bowl of creamy rice pudding that stops time. I discovered this dish on a quiet Tuesday evening, standing in my kitchen with leftover rice and a craving for something warm and undemanding. What started as improvisation became a ritual—that gentle simmer on the stove, the way milk slowly transforms into something luxurious. Now it's the dessert I reach for when I want comfort without complexity.

I made this for my sister after she mentioned missing her grandmother's rice pudding, though she couldn't quite remember how it was made. Watching her face light up on the first spoonful—that mixture of surprise and recognition—reminded me why these simple, honest dishes matter. It wasn't fancy, but it was exactly what she needed that day.

Ingredients

• Short-grain rice (100 g): Arborio or pudding rice work best because they release starch as they cook, naturally thickening the milk into something silky rather than watery.
• Whole milk (1 L): Don't skip the rinsing step—it keeps the pudding from becoming gluey and helps each grain stay distinct.
• Unsalted butter (30 g): This adds richness without butter having to announce itself; it melts into the warmth.
• Granulated sugar (70 g): Start here and taste as you go—some prefer it sweeter, others want the milk flavor to lead.
• Vanilla extract (1 tsp): Added at the start so it can meld with everything rather than sitting on top.
• Salt (1/4 tsp): A small pinch that brightens the sweetness and makes you wonder what it is without knowing.
• Cinnamon and fresh fruit: Optional but transformative—cinnamon adds warmth, berries add brightness to cut through the richness.

Instructions

Rinse your rice:

Run it under cold water, stirring gently with your fingers until the water runs clear. This removes excess starch so the pudding stays smooth instead of turning thick and sticky.

Combine everything in the pot:

Milk, rice, butter, sugar, vanilla, and salt all go in together at once. There's no separate softening step—it all becomes one as it cooks.

Bring to a gentle simmer:

Medium heat is your friend here; you're looking for lazy bubbles at the edges, not a rolling boil. Stir occasionally to make sure nothing catches on the bottom.

Lower the heat and stay patient:

Reduce to low and let it simmer uncovered for 30 to 35 minutes, stirring frequently. The milk will gradually thicken as the rice releases its starch, and you'll start to smell something almost custardy rising from the pot.

Let it rest:

Remove from heat and let it sit for 5 minutes undisturbed. It will continue to thicken slightly as it cools, reaching that perfect spoonable consistency.

Serve:

Spoon into bowls while warm, or chill it overnight for a completely different texture that's still wonderful. Top with cinnamon or fresh fruit if you want brightness.

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My neighbor brought over a container of this after I mentioned being overwhelmed, and I ate it standing at my kitchen counter without thinking about it much at all. Sometimes the most nourishing meals are the ones that ask nothing of you except to sit down and taste them.

Warm vs. Chilled: Two Entirely Different Dishes

Served warm from the stove, this is pudding in its most traditional sense—soft, almost soup-like, with the rice grains barely holding their shape. The milk wraps around your spoon like silk. Chilled overnight in the refrigerator, it becomes dense and custardy, more like rice cereal cream. Both are worth making, depending on what you need in the moment.

Playing with Richness

The basic recipe is already creamy, but if you want something closer to pure indulgence, replace 1 cup of the milk with heavy cream. You'll taste the difference immediately—it becomes almost decadent, the kind of pudding you eat slowly and with intention. For a lighter version, use low-fat milk and reduce the butter slightly; it's still wonderful, just less heavy.

Transformations and Variations

Once you understand how this works, you can let it lead you in different directions. A pinch of cardamom changes everything, making it feel almost Indian. A touch of rosewater adds something floral and unexpected. Some mornings I stir in a spoonful of jam right at the end, swirling it through so every spoonful surprises you.

• For a vegan version that actually tastes good, use full-fat coconut milk or unsweetened almond milk with a splash of oat cream added at the end.
• Leftovers keep for up to three days in the refrigerator and taste just as good reheated gently on the stove with a splash of milk.
• You can make this in the morning and let it chill all day, so you have dessert waiting without effort.

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This dessert doesn't demand your attention or your skill, which is exactly what makes it so good. It teaches you that some of the most nourishing things we make are the simplest ones.

Your Recipe Questions

→ What type of rice works best for this dish?

Short-grain rice varieties like Arborio or pudding rice work best as they absorb liquid well and create a creamy texture.

→ Can I substitute the whole milk with plant-based milk?

Yes, coconut or almond milk can be used along with plant-based butter for a vegan-friendly version, though the texture may vary slightly.

→ How do I prevent the mixture from sticking during cooking?

Stirring occasionally over medium heat helps prevent sticking while allowing the rice to cook evenly and thicken properly.

→ Is it better served warm or chilled?

Both warm and chilled options work well; warm enhances the creamy texture, while chilled offers a refreshing experience.

→ What toppings complement this creamy rice dish?

Sprinkling ground cinnamon or adding fresh berries or sliced fruit adds pleasant aromatic and fresh flavors.