Easy Rice Pudding Recipe

5 from 14 votes

To make rice pudding use your favorite milk and your favorite long-grain or medium-grain white rice. Enjoy both warm and cold!

Prep Time5

Cook Time25

Resting Time4

Total Time30

Servings: servings

Calories: 177kcal

▢ 6 cups milk
▢ 1 cup long-grain or medium-grain white rice
▢ ⅓ cup granulated sugar
▢ ¼ teaspoon salt
▢ ¾ teaspoon almond extract
▢ ½ teaspoon ground cinnamon
▢ ½ cup golden raisins
▢ ¾ cup slivered almonds - I used honey roasted sliced almonds from Trader Joe's
▢ maple syrup or honey - for drizzling, optional

Cook the rice in milk. In a medium heavy-bottomed pot, bring the rice, milk, sugar, and salt to a low boil over medium heat. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking and burning to the bottom of the pot. The rice is ready when it is tender, but not mushy.
Remove the rice from heat and stir in the almond extract, ground cinnamon, and golden raisins.
Transfer cooked rice to a container and cover with plastic wrap. Allow rice to cool for 30 minutes at room temperature before transferring to the refrigerator to chill four hours to overnight.
When ready to serve, top with slivered almonds, additional golden raisins and maple syrup or honey, if desired.

Originally published October 21, 2018

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.