Go Back Email Link

Rice Pudding

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Course Desserts, Snacks
Servings 4

Ingredients
  

  • 3 cups whole milk
  • 1 pt. vanilla ice cream
  • ¼ cup granulated sugar
  • 3 to 4 3" cinnamon sticks
  • ¼ tsp. kosher salt
  • 1 ½ cups cooked white rice
  • 1 tsp. pure vanilla extract
  • Ground cinnamon - dried fruit, or pistachios, for topping

Instructions
 

  • In a large, heavy pot over medium heat, cook milk, ice cream, sugar, cinnamon, and salt, stirring frequently, until ice cream melts and sugar is dissolved, 5 to 6 minutes.
  • Stir in rice; bring to a gentle boil. Immediately reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally to avoid scorching and adding vanilla during the last 10 minutes of cooking, until desired consistency is reached, 45 to 50 minutes. Note: While the pudding is hot, this will be the loosest it will be, so look for a texture that is slightly looser than what you want, and it will reach the desired thickness when cooled.
    • Remember that the rice pudding will thicken as it sets. So, keep that in mind when you’re determining your desired texture.
  • Let cool to room temperature. Transfer to an airtight container and serve at your desired temperature; it tastes best after at least 1 night in the refrigerator. Top with desired toppings before serving.