Creamy tender rice, lightly sweetened and warmly spiced with cinnamon, vanilla & nutmeg.
Rice pudding is a favorite dessert of mine because it tastes so decadent but light at the same time. Plus, it’s super simple to make. Basically, if you can measure ingredients (or even eye-ball them) then you can make rice pudding because everything goes into the pot at one time and with occasional stirring, you have a beautiful dessert.
Creamy Rice Pudding
- 1/4 cup short grain rice
- 2 cups milk
- 1 TBSP cream
- 1-2 TBSP butter
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 3 TBSP sugar (add more to your preferred level of sweetness)
- Optional toppings: whipped cream, nuts or fruit
In a medium pot combine all of the ingredients together and stir.
Place the pot over medium heat, slightly covered and simmer for 20-30 minutes, stirring occasionally to ensure that it does not stick.
Remove from the heat and serve warm or pour it into a heat-safe bowl, covered with plastic wrap pressed against the rice pudding (to ensure that it does not form the layer of skin on top).
Serve cold if desired with whipped cream, nuts or fruit.
Note: Depending on the consistency that you like your rice pudding, you may want to add more milk and/or cream. I always like to add extra but it’s totally about personal preference. Enjoy it as you wish!