This rice pudding recipe is a simple one. It doesn’t have many “extra” flavors, but it’s creamy, sweet while not being too sweet, and everyone loves it, from your oldest guests, to your one-year-old.
We’re no strangers to rice pudding. We’ve made this particular recipes a few times, only to think to ourselves that it’s way too easy to blog about…But who are we kidding? Everyone loves this recipe, why not share it with all of you? It’s our go-to dairy rice pudding. It’s always a hit (last time we made it there were no leftovers)! Want to make some pareve rice pudding? Click here.
Though it takes a while to cook (I mean, you have to cook the rice, then add milk and have it absorb all the liquid and then become super soft), it’s a pretty easy dish to make. It’s mostly standing by the stove and stirring. You can probably do this while making something else in the kitchen. Like the main course for your dinner party, or even another dessert, like a cake. Because you can never have too much dessert.
Rice Pudding, adapted from Deal Delights:
- 3/4 cup long grain white rice
- 1 cup water
- 4 cups whole milk
- 1/2 cup sugar
- 1 cinnamon stick
- Cinnamon, for garnish
1. In a medium pot, combine rice and water. Bring to a boil, then lower the heat and simmer. Cook until the water is absorbed, about 10-15 minutes.
2. Add the milk and cinnamon stick and bring to a boil. Cook for 45 minutes.
3. Add the sugar and cook for another 5 minutes
4. Pour into serving bowl, cool, and refrigerate.
5. Fluff and sprinkle with cinnamon before serving.