This simple, classic rice pudding recipe is like a warm hug on a cold, grey day. Top it with cinnamon, raisins or whatever suits your fancy!
Looking for more simple yet delicious desserts? Try this no bake chocolate eclair cake!
I don’t know about you, but rice pudding is one of those comfort foods for me. It’s just the right blend of warm, sweet (but not too sweet), and spicy! Growing up, it was more of a “here’s some leftover rice, let’s warm it up with sugar and milk” type of situation for us kids. We just wanted to make any food we could into dessert. Fast forward some years, and it still is a favorite dish for me to make.
But where does rice pudding come from? Honestly, like a lot of these old, old recipes, no one really knows for sure. Some argue that it originated from India, while others think it came from China. What we know now, though, is almost every culture has their own version of rice pudding! Talk about popular.
How to Make This Rice Pudding Recipe
This rice pudding recipe couldn’t be more simple (especially if you have leftover rice in the fridge)! All you the ingredients you need are:
Cooked rice. I usually use short or medium grain rice. If you don’t have leftover rice on hand, you can also make rice on the stove very simply! Bring water to a boil in small pot, then add cup of rice. Cover the pot with a lid, and reduce heat to simmer. Cook for around 15-20 minutes or until the water has been absorbed by the rice and rice is tender.
Milk. I usually dairy milk for this recipe, but you can also use dairy free milks, as well. Creamier milks, like oat milk, coconut milk, or cashew milk, will give you a richer flavor.
Sugar. Again, the amount of sugar (and even type of sugar), is really up to you! This recipe calls for a cup of sugar, but I usually make it with closer to 1/2 a cup of raw sugar, because I don’t like mine too sweet. You could also try brown sugar or even honey for some different flavors.
Corn starch. For thickening it into pudding consistency.
Once you have these ingredients ready, it’s just a game of adding the ingredients and boiling in a pot!
Get creative with your pudding
Like I said above, this recipe is perfect for really making your own! Want to try a different milk? Go for it! Want to some nutmeg on top with the cinnamon? Sounds delicious. Tailor this recipe to fit whatever you (and your family) are feeling hungry to eat!
- 1 cup rice
- 1 3⁄4 cups water (for making the rice)
- 6 cups milk
- 1 cup sugar
- 4 tablespoons corn starch
1. If you already have leftover rice, skip this step. If not, bring water to a boil in small pot, then add cup of rice. Cover the pot with a lid, and reduce heat to simmer. Cook for around 15-20 minutes or until the water has been absorbed by the rice and rice is tender. Set aside.
2. Heat the milk in large pot on medium heat. Once the milk has started to heat, remove around a half cup of milk into a bowl and mix in the corn starch until it has turned into liquid and there are no lumps.
3. Add the milk and cornstarch back into the milk and stir.
4. Add the cooked rice and sugar into the milk and boil for 10-15 minutes.
5. Remove from heat and either serve warm with cinnamon on top or refrigerate till chilled and serve cold. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 463Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 197mgCarbohydrates: 87gFiber: 0gSugar: 50gProtein: 14g