Step by step

Method

5 steps

1. 1

   In a heavy saucepan, combine ¾ cup (140 g) short-grain or Arborio rice, 4 cups (960 ml) whole milk, ⅓ cup (65 g) sugar, and ¼ teaspoon salt. Bring to a gentle simmer over medium heat, stirring often so the milk doesn't scorch on the bottom.

2. 2

   Reduce heat to low and cook 25–35 minutes, stirring frequently (more often in the last 10 minutes), until the rice is tender and the pudding looks creamy and thick — it should coat a spoon and leave a trail when you drag a finger across it. If it gets too thick before the rice is soft, splash in a little more milk.

3. 3

   Stir in 1 teaspoon vanilla, ½ teaspoon cinnamon, and 2 tablespoons butter if using. Fold in raisins if you like them.

4. 4

   Take off the heat. The pudding thickens more as it cools; loosen with a splash of milk if you want it soupier for serving.

5. 5

   Serve warm or chilled, dusted with more cinnamon. You want creamy, spoonable rice pudding with tender grains — not a gluey paste stuck to the pot or soupy rice floating in milk.