Ingredients
Scale
- 3 cups cooked rice or 1 cup of uncooked short-grain or long-grain white rice
- 3 to 4 cups of dairy or unsweetened non-dairy milk
- ⅓ cup of granulated sugar, plus extra as needed
- ¼ teaspoon of kosher salt
- ½ vanilla bean, or 1 ½ teaspoon of vanilla bean paste or vanilla extract
- 1 tablespoon of unsalted butter (optional)
- Add-in options: ½ cup of raisins, ¼ teaspoon of ground cinnamon
Instructions
- In a large pot, combine 1 cup of uncooked short-grain or long-grain white rice and 3 cups of cooked rice. Use 4 cups of milk if using uncooked rice; use 3 cups of milk for cooked rice.
- Add ¼ teaspoon of kosher salt and ⅓ cup of granulated sugar to the pot. Scrape the seeds from the vanilla bean and put both the seeds and pod into the pot. If using vanilla bean paste instead, add 1½ tablespoons, then include any extras (from the add-in options) of your choice.
- Over medium-high heat, bring the mixture to a vigorous simmer, stirring regularly and scraping the bottom of the pan with a wooden spoon or rubber spatula to prevent the rice from sticking.
- Reduce the heat to a low degree and cook, uncovered, until the rice is very soft and the sauce begins to thicken. Estimate about 20 to 22 minutes if using uncooked rice, and 10 to 12 minutes if using cooked rice.
- Remove from the heat and, if preferred, mix in 1 ½ teaspoon of vanilla extract and 1 tablespoon of unsalted butter until melted. If necessary, remove the vanilla bean pod. Taste the pudding and adjust the amount of sugar if necessary.
- As the rice pudding becomes cool, it will get even thicker. If preferred, thin with extra milk and serve warm or cold.
Notes
This recipe for rice pudding, as you can see, works with cooked or uncooked rice and delivers absolutely delicious results. The entire cooking duration is 25 to 45 minutes, including a prep time of 5 minutes.
If you would prefer other methods or need other ideas on how to cook rice pudding, then check out this video recipe.