Description
This homemade rice pudding is a creamy, comforting dessert made by simmering jasmine rice with milk, sugar, and cinnamon until thick and luscious. Flavored with vanilla and a hint of cinnamon, it’s perfect served warm or chilled, delivering a classic treat that’s easy to prepare on the stovetop.
Ingredients
Main Ingredients
- 6 cups milk
- 3/4 cup jasmine rice
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Combine Ingredients: In a 5-quart pot, combine the milk, jasmine rice, sugar, ground cinnamon, and salt. This forms the base mixture for the pudding.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to avoid sticking.
- Simmer and Thicken: Reduce the heat to medium-low and cook the mixture uncovered, stirring frequently. Continue cooking for 30 to 35 minutes until the pudding becomes thick and creamy. During the last 5 to 10 minutes, stir almost constantly to prevent the pudding from sticking to the bottom of the pot. Remember, the pudding will thicken further as it cools.
- Add Vanilla: Remove the pot from heat and stir in the tablespoon of vanilla extract to enhance the flavor.
- Serve: Serve the rice pudding either hot or cold according to your preference for a delightful dessert experience.
Notes
- Stirring frequently is key to preventing the rice from sticking and burning at the bottom of the pot.
- Using jasmine rice gives the pudding a fragrant aroma and a slightly sticky texture.
- You can adjust the sweetness by increasing or decreasing the amount of sugar.
- For a richer pudding, you can substitute part of the milk with cream.
- The pudding can be stored in the refrigerator for up to 3 days; it thickens more when chilled, so you can stir in a little milk before serving if desired.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
