Description
A creamy, comforting vanilla rice pudding made with simple pantry staples. Designed to be safe and engaging for children to help make, this recipe teaches patience and creates lasting family memories.
Ingredients
Scale
- 1/2 cup long-grain white rice (100g)
- 4 cups whole milk (960ml)
- 1/3 cup granulated sugar (65g)
- 1 teaspoon pure vanilla extract (5ml)
- 1 tablespoon unsalted butter (14g)
- 1/4 teaspoon salt (1g)
Instructions
- In a heavy-bottomed saucepan, combine the rice, milk, sugar, and salt. Stir well to dissolve the sugar.
- Place the pot over medium-low heat and bring the mixture to a gentle simmer. Do not let it boil vigorously.
- Once simmering, reduce heat to low and cook uncovered for 45 minutes, stirring every 10 minutes to prevent sticking.
- Check for tenderness; the rice should be tender but not mushy. If too thick, add a splash of milk. If too thin, cook for a few more minutes. The consistency should resemble heavy cream.
- Remove the pot from the heat and stir in the vanilla extract and butter until the butter is melted and the pudding is glossy.
- Taste and adjust sugar or vanilla if needed. Serve warm or chilled.
Notes
Do not use instant rice or brown rice as they will alter the texture. Stir frequently to prevent burning. The pudding will thicken as it cools, so leave it slightly looser in the pot. It stores well in the refrigerator for up to 5 days but does not freeze well due to dairy content.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 25
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: rice pudding, vanilla rice pudding, kid-friendly recipes, easy dessert, comfort food, family cooking, gluten-free dessert