In a medium saucepan, combine the rice, milk, and salt over medium heat.
Stir frequently as you bring the mixture to a simmer. Reduce the heat to low, and continue cooking, stirring occasionally, for about 25-30 minutes or until the rice is tender and has absorbed most of the milk.
2. Sweeten and Flavor
Stir in the sugar, vanilla extract, and ground cinnamon. Continue to cook for another 5-10 minutes, stirring frequently, until the pudding reaches your desired creamy consistency. If you prefer a looser texture, add a little more milk.
3. Add Butter (Optional)
For an extra creamy and rich finish, stir in unsalted butter until it melts into the pudding.
4. Serve
Remove from heat and allow the pudding to cool slightly. You can serve it warm or refrigerate for a few hours if you prefer a chilled rice pudding.
Garnish with a light dusting of cinnamon before serving.
Tips for Success
Use short-grain rice: Short-grain rice varieties like Arborio release more starch during cooking, making the pudding extra creamy.
Stir frequently: To avoid the rice sticking to the bottom and to ensure a smooth texture, stir the mixture often while it simmers.
Adjust sweetness: If you prefer your rice pudding less sweet, reduce the amount of sugar to suit your taste.
Serving Suggestions
Serve with a drizzle of honey or maple syrup.
Add a topping of fresh berries or sliced bananas for a fruity twist.
Sprinkle with raisins or toasted nuts for extra texture.
Storage and Reheating
Storage: Keep leftover rice pudding in an airtight container in the fridge for up to 4 days.
Reheating: Add a splash of milk to loosen the pudding and reheat on the stovetop over low heat or in the microwave.
