Rice pudding is a comforting homemade dessert made with tender rice, creamy milk, and gentle sweetness.
Cinnamon, lemon peel, and orange peel add a delicate aroma, creating a smooth and flavorful treat with simple ingredients.
This recipe makes three servings and takes approximately 30–35 minutes to prepare and cook, plus chilling time.
<h3>Ingredients for 3 Servings</h3>
- 720 ml whole milk, divided into two portions of 360 ml
- 130 g uncooked short-grain or medium-grain white rice
- 65 g granulated sugar
- 1 small cinnamon stick
- 1 piece of lemon peel, approximately 5 cm long
- 1 piece of orange peel, approximately 5 cm long
- 60 ml cream, optional
- 1/2 teaspoon ground cinnamon, for serving
- 15–30 ml extra milk, if needed
<h3>Step 1: Prepare the Ingredients</h3>
Measure the ingredients before starting. Use a vegetable peeler to remove thin pieces of lemon and orange peel, avoiding the bitter white layer underneath.
Divide the milk into two equal portions of 360 ml. Prepare two medium saucepans and a wooden spoon.
<h3>Step 2: Warm the Sweetened Milk</h3>
Pour 360 ml of milk into the first saucepan and add the sugar. Heat over medium-low heat for 2–3 minutes, stirring until the sugar dissolves. Keep the milk warm without bringing it to a boil, then remove it from the heat.
<h3>Step 3: Simmer the Rice With Citrus</h3>
Pour the remaining 360 ml of milk into the second saucepan. Add the cinnamon stick and citrus peels, then heat gently until small bubbles appear around the edges.
Stir in the uncooked rice and reduce the heat to low. Simmer for about 5 minutes, stirring frequently to prevent sticking.
<h3>Step 4: Cook Until Creamy</h3>
Gradually pour the warm sweetened milk into the rice mixture, stirring to combine. Continue simmering over low heat for 20–25 minutes, stirring regularly and scraping the bottom of the pan to prevent scorching.
Check the rice for tenderness. The grains should be soft throughout, with no firm center. If the mixture thickens before the rice is fully cooked, add a small splash of milk and continue cooking until tender.
<h3>Step 5: Finish and Chill</h3>
Remove the saucepan from the heat and take out the cinnamon stick and citrus peels. For a richer texture, stir in the optional cream.
Transfer the pudding to shallow containers and refrigerate within two hours of cooking. Cover and chill for at least 2–3 hours before serving.
<h3>Step 6: Serve and Store</h3>
Divide the chilled pudding among three serving bowls and sprinkle with ground cinnamon. For extra color and freshness, add sliced strawberries, blueberries, or peaches.
If the pudding becomes too thick, stir in a little milk until it reaches the desired consistency. Store leftovers in an airtight container in the refrigerator and consume within 3–4 days.
Homemade rice pudding transforms everyday ingredients into a satisfying dessert with delicate sweetness and fragrant citrus notes. The key to success is maintaining a gentle simmer, stirring regularly, and cooking the rice until completely tender.
Serve it chilled with cinnamon or fresh fruit for a simple yet elegant finish. This versatile dessert is easy to prepare ahead of time and makes a lovely addition to a family meal.
