Creamy Rice Pudding
Creamy Rice Pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.
Servings: 4 1 cup each
Calories: 391kcal
Equipment
- Saucepan
Ingredients
- 1 Tbsp butter $0.11
- ¼ cup sliced almonds optional, $0.87
- ½ cup long-grain jasmine rice uncooked, $0.32*
- ¼ tsp ground cinnamon $0.02
- ¼ tsp ground nutmeg $0.02
- 4 cups whole milk $0.84**
- ¼ cup granulated sugar $0.04 ***
- ¼ tsp vanilla extract $0.16
- ¼ tsp salt $0.02
Instructions
- Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
- Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
- Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
- Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
- Serve it warm or refrigerate and serve cold the next day.
See how we calculate recipe costs here.
Video
Notes
*You can use any type of white rice. To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.
**You can use the milk of your choice. However, while you can substitute non-dairy milk, keep in mind that it will change the flavor and texture. I find whole milk to be the creamiest and most delicious.
***My recipe is sweetened with simple white sugar to not muddy the simple flavors in the pudding, but you can play around with your favorite sweetener and adjust the sweetness (and flavor) to your liking.
Nutrition
Serving: 1cup | Calories: 391kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Sodium: 262mg | Fiber: 2g