Name: Classic Rice Pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 100 g (1/2 cup) short or medium grain rice; 350 ml whole milk (for the first simmer); 950 ml whole milk (added later); 50 ml cold milk (for dissolving the cornstarch); 150 ml (2/3 cup) heavy cream; 125 g (~5/8 cup) sugar; 2 tsp cornstarch; 1 tsp vanilla

The kitchen window stayed shut against the chill on Tuesday evening while I stood at the stove stirring a pot of warm rice pudding for the kids. My grandmother always made this in a heavy earthenware bowl, and I still use the same slow method she taught me on her wooden stool.

It is the kind of dessert that makes an ordinary weeknight feel quiet.

Prep: 20 minutes · Cook: 1 hour · Total: about 2 hours (with cooling) · Serves: 6

How do you keep rice pudding from getting watery? Starting the grains in a small amount of liquid first helps them soften evenly before you add the rest of the dairy.

Stirring the cornstarch into cold milk before adding it to the hot pot prevents lumps and thickens the mixture smoothly as it simmers.

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Grab These Ingredients

100 g (1/2 cup) short or medium grain rice
350 ml whole milk (for the first simmer)
950 ml whole milk (added later)
50 ml cold milk (for dissolving the cornstarch)
150 ml (2/3 cup) heavy cream
125 g (~5/8 cup) sugar
2 tsp cornstarch
1 tsp vanilla

A Few Notes on the Ingredients

Short or medium grain rice releases enough starch to give this dessert its classic creamy body without needing extra thickeners. Whole milk and heavy cream provide the rich dairy base, so do not swap them for lower fat versions if you want the right texture.

Pure vanilla extract finishes the flavor, and I always use real extract instead of imitation because it makes a noticeable difference in the final taste.

How to Make Rice Pudding

Simmer the rice. Combine the rice and the first 350 ml of milk in a heavy saucepan over medium heat, stirring until the mixture thickens and looks like risotto, about 20 minutes.
Add more milk. Pour in the 950 ml of milk along with the sugar, stirring constantly to keep the bottom from sticking while it gently simmers.
Dissolve the cornstarch. Whisk the cornstarch into the 50 ml of cold milk in a small cup until completely smooth and free of lumps.
Thicken the pudding. Pour the cold cornstarch mixture into the hot pot while stirring, then cook until the liquid thickens enough to coat the back of a spoon.
Finish the dish. Stir in the heavy cream and vanilla extract, let it bubble for one minute, and then remove the pot from the heat.
Braise the top. Transfer the mixture to a baking dish and place it under the oven broiler until the surface turns golden brown, watching it closely so it does not burn.

Storage and Make-Ahead

Keep leftovers in an airtight container in the refrigerator for up to three days. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming while it chills.

Reheat individual portions gently on the stove with a splash of milk if it thickens too much in the fridge.

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