1/2cupuncooked white riceshort-grain or medium-grain works well
4cupsmilkdairy or non-dairy like almond or coconut milk
1/3cupgranulated sugaradjust to taste
1teaspoonvanilla extract
1/2teaspoonground cinnamon
Pinchof salt
Optional: Raisins, nuts, or a sprinkle of additional cinnamon for garnish
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and milk. Bring it to a gentle boil over medium heat, stirring frequently to prevent sticking.
Reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes or until the rice is cooked and the mixture has thickened to a pudding-like consistency.
Add sugar, vanilla extract, cinnamon, and a pinch of salt, stirring well to combine. Taste and adjust sweetness if needed.
If using raisins, stir them into the pudding at this stage.
Continue to cook for another 5-10 minutes until the pudding reaches your desired thickness. Keep in mind that it will thicken further as it cools.
Remove the pudding from heat and let it cool slightly before serving.
Notes
This gluten-free rice pudding is versatile, and you can modify the sweetness or add different flavors such as cardamom, nutmeg, or citrus zest to suit your preferences.