📖 Instructions

1. Rinse the Rice: Start by rinsing 1/2 cup of short-grain rice under cold water until the water runs clear. This helps remove excess starch, preventing the pudding from becoming too sticky. No one wants sticky pudding! Trust me on this one
2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, 3 cups of milk (whole milk works best for creaminess, but any milk will do. I sometimes use almond milk!), 1/4 cup of granulated sugar, a pinch of salt, and 1 cinnamon stick. Give it all a good stir.
3. Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the saucepan, and let it cook for about 45-50 minutes, or until the rice is tender and has absorbed most of the milk. Stir occasionally to prevent sticking and burning. Burnt rice pudding is no fun, beleive me, I've been there!.
4. Add Vanilla: Remove the saucepan from the heat. Take out the cinnamon stick (you can discard it or save it for another use). Stir in 1 teaspoon of vanilla extract. This adds that extra layer of warmth and flavor that makes the pudding so irresistible. Dont skimp on the vanilla!
5. Cool and Serve: Let the rice pudding cool slightly before serving. It can be enjoyed warm or cold, depending on your preference. I personally like it when its slightly warm. Garnish with an extra sprinkle of ground cinnamon or a drizzle of honey for added sweetness if you like. I sometimes add a few raisins on top too.