classic rice pudding

creamy rice, warm cinnamon and just a hint of sweetness - this rice pudding is the perfect quick & healthy weeknight treat!

the other night it occurred to me that helena had never had rice pudding.  obviously that needed to change, because rice pudding is delicious - creamy and sweet with just a hint of cinnamon to warm the whole thing up.  a bowl of cozy goodness.  added to that, she loves all of the flavors involved (especially cinnamon - i mean, the girl can eat the stuff straight up).  decision made - helena was getting rice pudding for dinner.  sometimes you just need dessert for dinner, am i right? 

rice pudding is one of those foods that i rarely eat, but when i do i'm reminded of just how tasty it is, and then wonder why i don't have it more often. tortilla chips are also in that category - yeah, random i know.  i'm sure i ate rice pudding growing up, but it was never in the main treat rotation, and (probably because of that) my memory if it is a bit vague and hazy. 

For some reason i've always thought of rice pudding as one of those old-fashioned, slow-cooked, heavy desserts.  as it turns out that, rice pudding - our recipe, at least - is surprisingly healthy & easy to make - it comes together in under 30 minutes and there's not a bit of cream or butter, and only a generous 1/2 tsp of sugar - what's not to love?  

this rice pudding is classic - nothing to distract from that cinnamon-laced, creamy rice. not even raisins (sorry dad).  nothing but the basics. rich, hearty, comforting and completely craveable.  and the best part?  it comes together in a snap, making it the perfect weeknight treat!  oh yeah, and just in case you were wondering, helena loved it.  


recipe: classic rice pudding

serves: 1


  • 1/3 c white rice - we used jasmine
  • 1 1/4 c milk, any kind - we used organic 1% cow milk
  • pinch of salt
  • 1/4 tsp cinnamon - or to taste
  • generous 1/2 tsp sugar - or to taste (maple syrup is also great here)
  • 2 Tbsp raisins, optional


  1. in a small saucepan, combine the rice, milk, salt & cinnamon.
  2. cover, and bring to a simmer over low heat
  3. continue to cook, stirring occasionally until the rice is almost tender, about 10 minutes 
  4. add the sugar and raisins (if using), cover and continue to cook until the rice is completely tender, 5 - 10 minutes more 
  5. if at any point the rice has soaked up all of the milk, simply add a bit more (2 Tbsp at a time)
  6. when the rice is tender, remove from heat and let sit, covered tightly for 5 minutes.
  7. serve & enjoy!


h & s