This is the rice pudding recipe I grew up with and it's still the best! Creamy, sweet and with a hint of citrus, it is easy to make and keeps well refrigerated for several days. I love it very cold with lots of ground cinnamon. Or with a spoonful of dulce de leche.
This is comfort food at its best.
A subject that can only evoke good memories.
This is the rice pudding my grandmother, mother and everyone around me made when I was a kid. It was my favorite dessert - maybe still is - and I love to eat it very cold and with ground cinnamon on top. Today it tasted just as good.
What is rice pudding?
It's a cooked dessert that has rice, milk, and sugar as its main ingredients.
By now, there are a million and one different recipes, from countries around the world.
This recipe is a creamy stovetop pudding that comes together easily.
What this rice pudding recipe does not have are egg yolks. The texture is probably less sticky.
Half the milk is cooked with the sugar and the other half with the rice and flavorings. They are then mixed and when the rice is done, a dash of cream is added. Even without the cream, it is a rich dessert.
Cinnamon - I'm absolutely partial to cinnamon for this dessert, not only while cooking it but also when served. You can change or add to it, maybe a few gratings of nutmeg, or cardamom pods?
Citrus - I infuse the milk with some citrus peel. Today I used a piece of lemon and a strip of tangerine. You can use orange or lime, or a mix of all.
Other recipes you might like:Print
One of my favorite recipes from childhood, this is a stovetop pudding that comes together easily and lasts for several days.
- 3 cups whole milk
- Scant ½ cup sugar
- ⅔ cup short grain white rice
- 1 strip lemon peel
- 1 strip orange or tangerine peel
- 1 small cinnamon stick
- ¼ cup cream
- Ground cinnamon (to sprinkle)
- In a medium saucepan, bring half of milk and sugar to a boil.
- Turn down heat and simmer 10 to 15 minutes, stirring often.
- In another medium saucepan, put the rest of the milk, cinnamon stick and citrus peels and bring to a boil.
- Add the rice, lower the heat and cook for 5 minutes.
- Add the sugared milk to the saucepan that has the rice and cook, stirring often, until the rice is done to your taste. For me it takes 15 to 20 minutes. Remove from heat and add the cream.
- Transfer to a bowl, take out the citrus peels and cinnamon stick, let cool, cover and refrigerate until very cold.
- To serve, laddle pudding into bowls and sprinkle with cinnamon. You can add an extra Tbs of cream or milk before serving.
Use a different citrus to infuse the milk or even spices, such as cardamom pods, cinnamon sticks or vanilla beans.
Serving: serve it cold with ground cinnamon on top, or with a dollop of dulce de leche for a stunning dessert.
- Serving Size: ⅓
- Calories: 371
- Sugar: 46 g
- Sodium: 108.2 mg
- Fat: 11.7 g
- Carbohydrates: 58.6 g
- Protein: 9 g
- Cholesterol: 35.7 mg
Keywords: rice pudding
Adapted from Dolli Irigoyen