Directions
1. In a medium, heavy-bottomed saucepan, combine the uncooked rice and 2 1/2 cups of the milk. Give it a gentle stir so the rice doesn’t clump on the bottom.
2. Set the pan over medium heat and bring the mixture just up to a gentle simmer, stirring occasionally so the rice doesn’t stick. Once it starts to bubble around the edges, turn the heat down to low so it simmers softly.
3. Cook, uncovered, stirring often, until the rice is tender and the mixture has thickened, 25–35 minutes. As it cooks and thickens, add the remaining 1/2 cup milk a little at a time if the pudding seems too thick or the rice isn’t quite soft yet.
4. When the rice is tender and the pudding is creamy but still a bit loose (it will thicken more as it cools), stir in the sugar. Keep stirring over low heat for another 3–5 minutes, until the sugar is fully dissolved and the pudding is silky.
5. Remove the saucepan from the heat and stir in the vanilla extract. Taste and adjust the sweetness if you like, adding a spoonful more sugar if needed while the pudding is still warm so it dissolves easily.
6. Let the pudding sit for 5–10 minutes to thicken slightly, stirring once or twice to keep a soft, creamy texture. Serve warm for the coziest experience, or transfer to a bowl, press a piece of plastic wrap directly on the surface to prevent a skin from forming, and chill if you prefer it cold.
7. If the pudding thickens too much as it cools, simply stir in a splash of milk before serving to loosen it back to a creamy consistency.
Variations & Tips
This simple base is the kind of recipe farm kitchens have played with for generations. If you like a little spice, add a pinch of cinnamon or nutmeg while the pudding cooks, or sprinkle it over the top just before serving. A handful of raisins or other dried fruit can be stirred in during the last 10 minutes of cooking so they plump up in the warm milk, much like the old church-supper versions many of us grew up with. For extra richness, you can swap some of the milk for half-and-half or stir in a small knob of butter at the end. If you only have leftover cooked rice on hand, you can still make this: gently simmer 2 cups of cooked rice with 2 1/2 cups of milk and the sugar, cooking until thick and creamy, then finish with the vanilla. For those who like things less sweet, simply cut back the sugar a bit and let each person drizzle on a little honey or maple syrup at the table. And if you’re cooking for a smaller household, the recipe halves nicely—though around here, we rarely mind having a little extra rice pudding waiting in the refrigerator for tomorrow’s breakfast.
