Creamy Rice Pudding
Creamy Rice Pudding, an old-fashioned recipe for Rice Pudding! This is an easy to follow recipe for the perfect creamy texture!
- Prep1 hour
- Total1 hour
- Yield6 servings
An old-fashioned recipe for Rice Pudding! This is an easy to follow recipe for the perfect creamy texture!
Old Fashioned Rice Pudding
We didn’t go to the deli often when I was a kid, so when we did it was a treat. It was my turn to pick something out, so I decided to try rice pudding for the first time. It was heavenly! I was hooked! This recipe tastes exactly like it! It is so thick and creamy, it’s both nostalgic and better than the store bought stuff without all the preservatives!
I like to leave the sprinkling of the cinnamon until just before serving. Some people like it with and some like it without. That way each person can decide how they want it! You could also add raisins if you’d like.
I love traditional recipes, the kind that bring back memories when you make or eat it. Just like Grandma’s Oatmeal Raisin Cookies or this Creamy Rice Pudding! You might also like Easy Blueberry Crisp or Cherry Pie , too!
What You’ll Need
5 1/2 cups + 1/2 cup Whole Milk
1/2 cup Sugar
1/2 tsp Salt
1/2 cup Long Grain White Rice, Heaping
2 tsp Vanilla
Ground Cinnamon
How to Make Creamy Rice Pudding
In a large sauce pan, combine 5 1/2 cups whole milk, 1/2 cup sugar, and 1/2 tsp salt. Bring to a boil over medium heat.
Stir in 1/2 heaping cup long grain white rice and reduce to low heat, bringing the rice to a gentle simmer.
Cook for 50-60 minutes, stirring occasionally. The mixture should thicken to the consistency of pudding.
Once thickened, remove from heat and stir in 2 tsp vanilla.
Let cool then refrigerate. Just before serving, stir in 1/2 cup whole milk. Sprinkle with desired amount of ground cinnamon.
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