There’s a certain kind of quiet magic that happens in the kitchen when you make something truly simple and comforting. For me, that magic is a pot of old-fashioned rice pudding simmering on the stove. I discovered this particular version in a faded, handwritten notebook from my grandmother, a treasure trove of “no-fuss” recipes. The first time I made it, the sweet, milky scent of vanilla and cinnamon filled my entire home, wrapping it in a cozy blanket of aroma that promised something wonderful was coming. It’s not just a dessert; it’s a warm hug in a bowl, a taste of quiet afternoons and satisfied smiles. This recipe is my go-to when I need a dose of pure, uncomplicated comfort, and I’m so excited to share it with you.
Ingredients
- 2/3 cup Minute Rice
- 2 3/4 cups whole milk
- 1/3 cup granulated sugar
- 1 tablespoon unsalted butter
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon, plus more for serving
- 1/8 teaspoon salt
Let’s talk about these ingredients for a second, because I’ve learned a few things through trial and error. Using whole milk is non-negotiable for me; its higher fat content is what creates that luxuriously creamy, velvety sauce that coats the rice. I’ve tried it with lower-fat milk, and the pudding ends up tasting a bit thin and less satisfying. That pinch of salt? Don’t skip it. It’s the secret background singer that makes the vanilla and sweetness pop. And for the vanilla, please use the real stuff if you can. The artificial kind can leave a slightly chemical aftertaste that just doesn’t belong in this cozy bowl. Trust me, it makes a huge difference.(See the next page below to continue…)