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- 1 cup jasmine or arborio rice - 4 cups whole milk - 1/2 cup granulated sugar - 1/4 teaspoon salt To make the best rice pudding, you need quality ingredients. Jasmine or arborio rice gives a nice texture. Whole milk adds creaminess and richness. Sugar sweetens the dish perfectly. The salt balances the flavors. - 1 tablespoon pure vanilla extract - 1/2 teaspoon ground cinnamon - Zest of 1 lemon Flavor enhancers kick the taste up a notch! Pure vanilla extract gives warmth. Ground cinnamon adds a lovely spice. Lemon zest brings a bright note that lifts the dessert. - 2 large egg yolks - 1/4 cup raisins (optional) Egg yolks make the pudding extra rich and creamy. If you like, you can add raisins for sweetness and texture. They also add a touch of chewiness, making each bite special. For the complete recipe, check out the Full Recipe. Enjoy creating this classic dish! - Rinse and drain the rice Start by rinsing the rice. Place it in a bowl and cover it with cold water. Swirl the rice with your hand. Continue rinsing until the water is clear. This step helps remove excess starch. Drain the rice well in a colander. - Prepare the milk mixture In a medium saucepan, mix whole milk, sugar, and salt. Set the heat to medium. Stir the mixture gently to dissolve the sugar. Bring this mixture to a gentle simmer. Be careful not to let it boil. - Add rinsed rice to the simmering mixture Once the milk mixture simmers, add the rinsed rice. Stir it in gently. Lower the heat to maintain a gentle simmer. Cook the rice for about 20 to 25 minutes. Stir often to keep the rice from sticking. You want the rice to be tender and creamy. - Whisk and temper the egg yolks While the rice cooks, take a small bowl. Whisk the egg yolks until smooth. This will help make the pudding rich. Set the bowl aside for later use. - Combine all components and thicken the mixture After the rice is cooked, slowly add some hot rice mixture to the egg yolks. Whisk constantly to avoid curdling. This step is key to a smooth pudding. Gradually pour this mixture back into the saucepan. Stir continuously for about 5 more minutes. This will help thicken the rice pudding. - Serve warm or chill for later Once thickened, remove the pot from heat. Stir in vanilla extract, cinnamon, lemon zest, and raisins if you like. Let the rice pudding cool slightly before serving. You can enjoy it warm or chill it in the fridge for later. For the full recipe, follow the detailed instructions above to create this creamy delight. To make perfect rice pudding, the type of rice matters. I recommend using jasmine or arborio rice. These types yield a creamy texture. Jasmine rice adds a floral note, while arborio gives a rich creaminess. Cook the rice for about 20 to 25 minutes. This timing ensures the rice is tender and the pudding becomes creamy. Stirring frequently is essential. It prevents the rice from sticking to the pot. This action also helps release starch, which thickens the pudding. For an eye-catching presentation, use individual bowls or cups. This makes each serving special. Top with a light sprinkle of cinnamon and a few raisins. This adds color and flavor. You can pair rice pudding with fresh fruit or a scoop of ice cream. Berries or sliced bananas work well. They add a fresh taste to the creamy dessert. One common mistake is curdling the egg yolks. This happens if you add them to the hot mixture too quickly. Always temper the yolks first. Slowly mix in a bit of the hot rice pudding. This keeps them smooth. Another mistake is overcooking the rice. If you cook it too long, it can become mushy. Keep an eye on the cooking time. The rice should be tender but still hold its shape. For the full recipe, check out the detailed instructions above! Enjoy your creamy rice pudding! {{image_4}} You can add a twist to rice pudding by using spices. Nutmeg and cardamom bring warmth and depth. Just a pinch can change the whole dish. You can also swap whole milk for coconut milk. This gives a tropical vibe and a unique flavor. For a fun crunch, try adding toasted nuts. Almonds or pistachios work great. You can even add chocolate chips for a sweet surprise. If you want to change the fruit, swap raisins for dried apricots or cranberries. Each option adds its own special touch. Make rice pudding vegan by using almond milk or oat milk. You can skip the eggs, too. For gluten-free needs, choose gluten-free grains like quinoa or rice. These swaps keep the creamy texture while fitting different diets. Check out the Full Recipe to explore these variations and create your perfect bowl of rice pudding! To keep your rice pudding fresh, use a tight container. Glass or plastic containers work well. Make sure the pudding cools a bit before sealing it. This step helps avoid condensation. Store the pudding in the fridge. If you want to keep it longer, you can freeze it. Use an airtight container or freezer bag. Leave a little space at the top since it will expand. When reheating, do it slowly. You can use a saucepan on low heat. Stir often to keep it creamy. If it seems dry, add a splash of milk. You can also use the microwave. Heat in short bursts, stirring in between. Serve it warm, but you can chill it too. Top with a sprinkle of cinnamon for extra flavor. Rice pudding lasts about 3 to 5 days in the fridge. Always check for any off smells or changes in texture. If it looks dry or has an odd color, it's best to throw it out. Enjoy your creamy delight with confidence! To make rice pudding creamier, use more milk. You can also cook it longer. Stir often to prevent sticking. Adding a bit of butter at the end can help too. Experiment with different types of milk. Creamy options like whole milk or even coconut milk work well. Yes, you can make rice pudding ahead of time. Store it in an airtight container in the fridge. It keeps well for about three days. When ready to eat, reheat it gently on the stove. Add a splash of milk to restore the creamy texture. Rice pudding can be enjoyed hot or cold. Many people like it warm right after cooking. Others prefer it chilled for a refreshing dessert. Try both ways to see what you like best. A sprinkle of cinnamon or fresh fruit makes it even better. Rice pudding is sweet and creamy. It usually has milk, sugar, and spices. Rice porridge is often savory and made with water or broth. The texture is different too. Porridge is thinner, while pudding is thick and rich. Access the complete recipe for creamy vanilla rice pudding. You learned how to make classic rice pudding with simple steps and key ingredients. We discussed cooking methods, tips for creamy texture, and fun variations. By following this guide, you'll avoid common mistakes and enjoy delicious rice pudding. Remember, you can customize it to fit your taste or diet. Keep experimenting with flavors and storage tips to enjoy this treat anytime. Now, go ahead and make your own perfect rice pudding!

Classic Rice Pudding

Indulge in the ultimate creamy vanilla rice pudding with this easy recipe! Made with just a few simple ingredients like jasmine rice, whole milk, and pure vanilla extract, you can create a delicious dessert that's perfect for any occasion. Discover the steps to make this comforting treat, and learn handy tips for presentation that will wow your guests. Click through to explore the full recipe and enjoy a delightful dessert experience!
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Ingredients
  

1 cup jasmine or arborio rice

4 cups whole milk

1/2 cup granulated sugar

1/4 teaspoon salt

1 tablespoon pure vanilla extract

2 large egg yolks

1/2 teaspoon ground cinnamon

1/4 cup raisins (optional)

Zest of 1 lemon

Instructions
 

Begin by rinsing the rice thoroughly under cold running water. Continue rinsing until the water runs clear, indicating that excess starch has been removed. Drain the rinsed rice well in a colander.

    In a medium-sized saucepan, combine the whole milk, granulated sugar, and salt. Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely.

      Once the milk mixture is simmering, carefully add the rinsed rice. Lower the heat to a gentle simmer and cook the rice, stirring frequently, for about 20 to 25 minutes, or until the rice is tender and the texture is creamy.

        While the rice is cooking, take a small mixing bowl and whisk the egg yolks until smooth. Set this bowl aside for later use.

          After the rice has cooked, slowly introduce a small amount of the hot rice and milk mixture into the bowl with the egg yolks. Whisk constantly to temper the yolks, ensuring that they don't curdle when combined with the hot mixture.

            Gradually pour the tempered egg yolk mixture back into the saucepan with the rice. Stir continuously and allow the pudding to cook for an additional 5 minutes, allowing the mixture to thicken slightly.

              Once thickened, remove the saucepan from heat. Stir in the pure vanilla extract, ground cinnamon, fresh lemon zest, and raisins, if you choose to include them.

                Allow the rice pudding to cool for a few minutes before serving. It can be enjoyed warm or transferred to the refrigerator to chill for a refreshing dessert option.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                    - Presentation Tips: For an elegant touch, serve the rice pudding in individual bowls or cups. Finish with a light dusting of ground cinnamon on top and a scattering of raisins for added visual appeal. Enjoy this creamy delight!