Creamy Rice Pudding

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¾ cup medium or long grain rice

1½ cups water

¼ heaped teaspoon salt

4 cups whole milk

½ cup sugar

½ teaspoon vanilla



1. Bring rice, salt and water to a boil over medium heat. Simmer covered about 15 minutes till water has been absorbed. Stir in milk and sugar.

2. Cook uncovered over medium heat for 30-40 minutes, stirring frequently. Especially towards the end of cooking. The pudding is done when the rice and milk have amalgamated (blended together) into a thick porridge like consistency.

3. Do not overcook or the pudding will be solid instead of creamy once cooled. Remove from heat and add vanilla. Serve into bowls or cups.

4. Sprinkle cinnamon on the top and cover with plastic wrap, directly on top if you do not want a skin. Cool.

Bon Appetit!

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