Ingredients
Equipment
Method
- Add all ingredients to a saucepan and stir together over medium-high heat.
- Bring to a boil and turn down heat.
- Cover pan and simmer for 20-25 minutes or until it has reached desired thickness. Stir frequently to prevent burning.
- Take off heat and serve with a sprinkle of cinnamon or nutmeg on top.
- You can serve this hot or cold. Enjoy!
Notes
- Add-In Ideas: You can choose to leave the rice pudding as is (which is my preferred method of eating it), or you can add in raisins or golden raisins, or dried fruit such as cherries.
- Serving Suggestions: When eating your rice pudding cold, fresh fruit such as strawberries or blueberries are great additions!
- Rice Types: I used a long grain white rice in this pudding because it is the most common type of rice available. You can also use basmati, jasmine rice, brown rice, or even black rice. Short grain white rice can be used and will result in a creamier rice pudding.
- Storage: You can store rice pudding in the refrigerator for up to 1 week. Make sure that it is stored in an airtight container. Rice pudding will lose its creamy consistency and texture when frozen, so I don’t recommend freezing.