Classic Rice Pudding

Name: Classic Rice Pudding
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 cup long grain white rice*; 2 cinnamon sticks; 2 cloves; ¼ tsp salt; 4 cups whole milk; 2 cups water; ½ cup brown sugar; 2 tsp vanilla; ground cinnamon; raisins

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6
Course
Dessert
Cuisine
Mexican, Tex-Mex

Classic Rice Pudding

Tiffany Henry

Report

Creamy and loaded with cinnamon and vanilla flavors, this rice pudding (Arroz con Leche) is a show stopper. This is an easy to make dessert recipe that the whole family will love!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup long grain white rice*
2 cinnamon sticks
2 cloves
¼ tsp salt
4 cups whole milk
2 cups water
½ cup brown sugar
2 tsp vanilla

Toppings

ground cinnamon
raisins

Add to Shopping List

Instructions

Add rice and water in a medium size saucepan.
Bring to a boil, cover and reduce heat to low. Let cook for 15 minutes.
Remove the lid, stir the rice. Pour in the milk and add the cinnamon sticks and cloves. Stir together.
Increase heat to medium, stir while bringing mixture to a simmer.
Cover, turn to low and cook 15 minutes.
Remove the lid and stir in the sugar. Continue to cook an additional 15 minutes while stirring occasionally. Pudding will start to thicken.
Remove the pudding from the heat, stir in the vanilla extract and let sit for about 10 minutes to cool. Pudding will continue to thicken during this time.
Serve warm. Can also be stored in the refrigerator and served cold.
Top with additional sprinkles of cinnamon.

Equipments used:

Notes

Long Grain White Rice:
Substitute with short grain white rice to create a smoother finished pudding. Other options include Jasmine or Basmati rice.
Cinnamon Sticks:
I like to use the whole stick to boil in the pudding while it cooks to give great warmth and flavor. Substitute with ground cinnamon.
Cloves:
Same as the cinnamon sticks, I use whole cloves while the pudding cooks. You can substitute for a ground clove spice if needed.
Whole Milk:
Use whole milk to create a thick, creamy pudding. Use a combination of milk and heavy cream for a richer dessert. For a dairy-free option, use canned coconut milk
Brown Sugar:
Substitute with dark brown sugar for more intense molasses flavor.
Raisins:
An optional ingredient, these can be left out.
Long Grain White Rice: Substitute with short grain white rice to create a smoother finished pudding. Other options include Jasmine or Basmati rice.
Cinnamon Sticks: I like to use the whole stick to boil in the pudding while it cooks to give great warmth and flavor. Substitute with ground cinnamon.
Cloves: Same as the cinnamon sticks, I use whole cloves while the pudding cooks. You can substitute for a ground clove spice if needed.
Whole Milk: Use whole milk to create a thick, creamy pudding. Use a combination of milk and heavy cream for a richer dessert. For a dairy-free option, use canned coconut milk
Brown Sugar: Substitute with dark brown sugar for more intense molasses flavor.
Raisins: An optional ingredient, these can be left out.
Storage: Let the rice pudding cool completely, then transfer it to a sealed container, and store it in the refrigerator for up to 3 days. Reheat on the stovetop adding more milk as needed to get back to the same creamy consistency.
Freezer: After cooking the rice pudding, allow it to cool completely, then transfer to an airtight freezer-safe container. Store in the freezer for up to three months. Thaw in the refrigerator overnight.