rice pudding.

Ah, classic rice pudding—comfort in a bowl! Creamy, slightly sweet, and perfect warm or chilled. Here’s a simple, traditional recipe:

Ingredients (serves 4–6)

• 1 cup short-grain rice (like Arborio or pudding rice)

• 4 cups whole milk (or a mix of milk and cream for extra richness)

• ½ cup sugar (adjust to taste)

• 1 tsp vanilla extract

• ¼ tsp salt

• 1–2 tbsp butter (optional, for richness)

• ½ tsp ground cinnamon or nutmeg (optional, for topping)

• Raisins or other dried fruit (optional)

Instructions

1. Rinse the Rice:
   Rinse the rice under cold water until the water runs clear. This helps prevent it from becoming too sticky.

2. Cook the Rice:
   In a medium saucepan, combine the rice, milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring frequently so the milk doesn’t scorch.

3. Simmer Slowly:
   Reduce heat to low and simmer, uncovered, stirring occasionally. Cook for 25–35 minutes, or until the rice is tender and the mixture is creamy. If it gets too thick, add a splash more milk.

4. Add Flavor:
   Remove from heat. Stir in vanilla extract and butter if using. Add raisins now if you like them plump and soft.

5. Serve:
   Serve warm, or chill in the fridge for a cold version. Sprinkle with cinnamon or nutmeg before serving for extra flavor.

Tips

• For a richer version, replace ½ cup of milk with cream.

• Stirring often is key to creamy pudding without burning the bottom.

• Leftovers can be reheated with a splash of milk to loosen the texture.

If you like, I can also give a super quick stovetop version or even a baked version that’s rich and custardy, perfect for dessert parties.