This classic dessert recipe is so easy to make and so delicious! Rice pudding is creamy, comforting and you probably have all the ingredients you need on hand right now!
Growing up, my mom would make rice pudding or rizogalo (in Greek) for my sister and I. I would get so excited seeing her cook it up on the stove. I absolutely loved it and could never wait for it to cool, preferring to eat it warm off the stove! To this day, it is my favourite way to eat rice pudding. While it is typically served cold, I just have to heat it up in the microwave before eating it.
There is something about this dessert that appeals to everyone. It is not uncommon to find it on my travels. There are variations of this dessert found all around the world, although the ingredients may change slightly from place to place. Growing up in a Greek home, we called this dish “Rizogalo” which literally translates to rice milk, the two essential ingredients in this dish.
Making a Classic Rice Pudding
Making rice pudding is incredibly simple. It only uses a handful of ingredients and they are typically things most people have on hand anyway. Rice, milk, sugar, vanilla extract, salt, and cinnamon. That’s all it takes to put together this nostalgic treat.
While the recipe is simple, it does take a bit of time to make but I don’t mind as it simmers on the stove without needing too much fuss. Just the occasional stir from time to time and a check on the liquid levels.
To start, I add the milk, sugar, vanilla, and salt in a large saucepan and bring it to a boil. Then I lower the heat to medium-low and add the rice. I let the rice simmer on the stove on this low temperature, giving it the occasional stir. This goes on for about 45 minutes or so or until the rice is cooked through and the pudding has thickened.
I like to ladle it into bowls and eat it nice and warm off the stove with a sprinkle of cinnamon. Typically, though, it is served cold. Ladle the pudding into bowls and then cool completely before placing in the fridge.
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- 5 cups milk
- 1/3 cup + 1 tablespoon sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup long grain white rice rinsed
- ground cinnamon, for serving
- In a large saucepan, combine the milk, sugar, vanilla extract and salt. Bring to a boil over medium-high heat and then reduce heat to medium-low.
- Stir in the rice and let it simmer for approximately 45 minutes, stirring occasionally. The mixture should thicken up as it cooks.
- Remove from heat, ladle into bowls or ramekins and let is cool completely. Refrigerate. Before serving, sprinkle with ground cinnamon.