Vanilla Cinnamon Rice Pudding

Short-grain rice releases starch as it cooks gently in milk, making this pudding creamy without cream or eggs. Stirring often protects the milk from catching on the pan. The pudding thickens as it rests, so take it off the heat while it is still slightly loose.

Ingredients

• 150 g short-grain white rice
• 900 ml whole milk
• 200 ml water
• 70 g sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt

Method

1. Combine the rice, milk, water and salt in a heavy saucepan. Bring just to a gentle simmer over medium heat, stirring often.
2. Lower the heat and simmer very gently, uncovered, for 30–40 minutes. Stir frequently, reaching the bottom and corners of the pan so the rice does not stick.
3. When the rice is tender and the mixture is creamy but still loose, stir in the sugar and vanilla. Cook for another two minutes.
4. Remove from the heat and let stand for 10 minutes. Divide between six bowls and sprinkle with the cinnamon.
5. If the pudding thickens too much before serving, stir in a small splash of milk. Do not boil it hard to hurry the rice.
6. For leftovers, divide into shallow containers and cool quickly, ideally within one hour. Refrigerate and use within 24 hours. Reheat only once, adding a splash of milk, until steaming hot throughout.

Choose short-grain rice

Use ordinary short-grain white rice or pudding rice. The starch gives the dessert its creamy body. Long-grain rice will make a different, less cohesive pudding and may need different timing.

Keep the simmer gentle

Milk can rise and catch quickly over high heat. Look for small, lazy bubbles rather than a rolling boil. Stir across the entire bottom of the pan, especially toward the end when the pudding thickens.

Taste the rice before finishing

Check a few grains for tenderness. If they are still firm but the pan looks dry, add a small splash of milk and continue gently. Add the sugar and vanilla near the end as described in the method.

Cool rice leftovers promptly

Cooked rice should not stand around at room temperature. Use shallow containers to speed cooling, refrigerate promptly and eat within 24 hours. Reheat only the portion you need and only once.

FAQs

How many portions does this make?

This recipe makes 6 portions with the quantities listed.

What should I check before serving?

If the pudding thickens too much before serving, stir in a small splash of milk. Do not boil it hard to hurry the rice.

How should I store leftovers?

For leftovers, divide into shallow containers and cool quickly, ideally within one hour. Refrigerate and use within 24 hours. Reheat only once, adding a splash of milk, until steaming hot throughout.