Creamy Rice Milk Dessert (Print Version)
Tender rice slowly cooked in creamy milk creates a smooth, comforting, and luscious treat.
# What You'll Need:
→ Grains
01 - 1/2 cup short-grain rice (e.g., Arborio or pudding rice)
→ Dairy
02 - 4 cups whole milk
03 - 2 tbsp unsalted butter
→ Sweeteners
04 - 1/3 cup granulated sugar
→ Flavorings
05 - 1 tsp vanilla extract
06 - 1/4 tsp salt
→ Optional Toppings
07 - Ground cinnamon, to serve
08 - Fresh berries or sliced fruit, to serve
# Directions:
01 - Rinse the rice under cold water until the water runs clear.
02 - In a medium saucepan, combine the milk, rice, butter, sugar, vanilla extract, and salt.
03 - Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
04 - Reduce the heat to low and cook uncovered, stirring frequently, for 30 to 35 minutes until the rice is tender and the mixture thickens to a creamy consistency.
05 - Remove from heat and let stand for 5 minutes to thicken further.
06 - Spoon into serving bowls and top with ground cinnamon and/or fresh fruit as desired. Serve warm or chilled.
# Expert Tips:
01 -
- It tastes indulgent but asks almost nothing of you—mostly just patience and occasional stirring.
- Works warm straight from the pot or chilled the next morning, fitting into any day or mood.
- Naturally vegetarian and gluten-free, yet feels like the kind of dessert that shouldn't be.
02 -
- Stirring frequently is non-negotiable—I learned this the hard way when a batch stuck to the bottom and turned bitter in spots.
- The pudding thickens more as it cools, so don't panic if it seems loose while still hot; it will set up as it rests.
- Whole milk matters; skim milk will never reach that creamy texture you're after.
03 -
- If your rice pudding breaks or separates, strain it gently through fine mesh; you'll lose a tiny bit of liquid but salvage the texture.
- Sugar draws moisture from the rice, so if you're making it ahead, add sweetness just before serving rather than mixing it in from the start.