Classic creamy rice pudding cooked with milk, sugar, and vanilla.
5 gButter
Optional
1.25 cupsMilk
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0.5 cupRice
25 gSugar
0.5 tspVanilla Extract
1 gCinnamon
Optional
To tasteSalt
Rinse the rice under cold water until the water runs mostly clear, then drain well.
Lightly grease the bottom of a small saucepan with the butter to help prevent sticking.
Add the rice, milk, sugar, and salt to the saucepan and stir to combine.
Bring to a gentle simmer over medium heat, stirring frequently so the rice does not stick.
Reduce heat to low and cook at a gentle simmer, stirring often, until the rice is very soft and the mixture is thick and creamy, 25–30 minutes.
Remove from heat and stir in the vanilla extract. Taste and adjust sweetness if needed.
Let the rice pudding stand for 5–10 minutes to thicken slightly, then serve warm or chilled, sprinkled with ground cinnamon if desired.