Creamy Vanilla Rice Pudding with Cinnamon

Rice pudding is one of those desserts that divides people into two camps: those who grew up with it and those who have never tried it properly. Done well, it is creamy, gently sweet, and quietly comforting — rice cooked slowly in milk with vanilla until it thickens into something between a porridge and a custard, finished with a dusting of cinnamon. It needs patience more than skill, and a pot you can keep an eye on.

The two rules are simple: low heat, and stir often. High heat scorches the milk on the bottom of the pot, and no stirring lets the rice settle and stick. Keep both in mind and the pudding almost makes itself.

Ingredients: 100 g short-grain or pudding rice, rinsed; 750 ml whole milk; 3 tablespoons sugar, plus more to taste; 1 teaspoon vanilla extract, or 1 vanilla pod, split; a pinch of salt; 1 tablespoon butter (optional, for richness); ground cinnamon, to dust over the top; extra milk, to loosen when serving, if needed.

Method — 1. Combine and heat gently: Put the rice, milk, sugar and salt in a heavy-based pot. If using a vanilla pod, add it now. Set the pot over medium-low heat and bring it barely to a simmer, stirring now and then. Do not let it boil hard — boiling milk foams up fast and spills over. 2. Cook low and slow: Turn the heat to low and cook for 35 to 45 minutes, stirring every few minutes and scraping the bottom of the pot. The rice will swell and the milk will thicken gradually. It is ready when the rice is completely soft and the pudding coats the back of a spoon. It will thicken more as it cools, so take it off the heat while it is still a little looser than you want it. 3. Finish with vanilla and butter: Remove the vanilla pod if you used one. Stir in the vanilla extract and the butter, if using, until melted. Taste and add a little more sugar if you like it sweeter. 4. Serve warm or chilled: Serve warm in bowls with a dusting of cinnamon, or cool it and chill for a cold pudding. If it thickens too much on standing, stir in a splash of milk to loosen it. Some people like it with a spoon of jam, a few berries, or a drizzle of honey — all of them work.

Tips that make it better — Use the right rice: short-grain or pudding rice releases starch as it cooks, which is what makes the pudding creamy. Long-grain rice stays separate and the pudding turns thin. A heavy pot helps: a thick-based pot spreads the heat and is much less likely to scorch the milk. Stir the bottom, not just the top: the rice sinks, so scrape the bottom of the pot each time you stir. Do not rush it: turning the heat up to finish faster is how milk catches and burns. Low and slow is the whole recipe.

Serving and storage — This serves four. Leftovers keep in a sealed container in the fridge for up to three days. The pudding will set firmly when cold — stir in milk to loosen it, and eat it cold or warm it gently in a pot over low heat. It is best eaten within a couple of days for the freshest texture.

Frequently asked questions — Can I use a different milk? Whole milk gives the creamiest result. Lower-fat milk works but makes a thinner pudding. Plant-based milks vary — oat milk is the closest in creaminess, but the flavour will change. Can I bake it instead? Yes. Combine everything in a buttered baking dish, bake at 150°C for about 90 minutes, stirring twice, until thick and creamy. The baked version develops a golden skin on top that many people love. Why is my pudding too thick or too thin? Thickness depends on the rice and how long it cooked. Too thick: stir in warm milk. Too thin: cook a few minutes longer, stirring, and remember it thickens as it cools.

A final note — This recipe is general home cooking guidance only. Cooking times vary with your rice and stove, so cook until the rice is fully soft and adjust the milk and sweetness to your own taste.