Vanilla Rice Pudding
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Short-grain white rice – ½ cup
  • Whole milk – 1 & ½ liter
  • Sugar – 1 & ½ cup to 2 cups
  • Salt – ¼ tsp
  • Cream – 200 ml
  • Pure vanilla extract - 1 & ½ tsp
  • Cinnamon powder – ½ tsp or more to taste
  1. In a large heavy bottomed pan, combine milk, sugar, salt and the rice.
  2. Put the pan on high heat and bring it to boil.
  3. As soon as the milk comes to boil, bring the heat down to the lowest.
  4. Stir and cook till the rice is tender and the milk has thickened and reduced to less than half. Keep stirring occasionally.
  5. When the pudding has turns quite thick and almost all milk has evaporated, stir in the pure vanilla extract. Remove the pan from the fire [for me the whole process took a little more than one and a half hour] and let it cool completely.
  6. Once cooled, transfer the pudding to a large baking dish or bowl and cover with a plastic wrap/cling film making sure that the plastic wrap is touching the top of the pudding. This will prevent the formation of a layer in the top while chilling.
  7. Now refrigerate the pudding for least 4 hours, preferably overnight.
  8. Once the pudding is chilled nicely, remove the plastic wrap and add the cream. Mix the cream with the pudding using a wooden spoon with soft strokes.
  9. Sprinkle some cinnamon powder and serve into individual bowls adding more cinnamon powder if desired.
Recipe by Flavor Quotient at