The best puddings are ones that are creamy and comforting. This rice pudding definitely understood the assignment. It can be made using raw or cooked rice, making it a perfect way to use up those leftovers.
- 1 cup uncooked white rice / 3 cups cooked rice
- 3 to 4 cups milk
- 1/3 cup granulated sugar, plus more as needed
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- Place the rice in a large saucepan. Add 4 cups of milk for uncooked rice, and 3 cups of milk for cooked rice.
- Add in the sugar, salt, vanilla, and cinnamon. Bring the mixture to a vigorous simmer over medium-high heat, stirring frequently. Scrape the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
- Reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken. This should take around 20-22 minutes for uncooked rice; 10-12 minutes for cooked rice.
- The rice pudding will continue to thicken as it cools. Thin it out with more milk if desired, and serve warm or cold.