Small Batch Rice Pudding Recipe

[GreekGirlCooks]

My old family recipe of rice putting made something like 8 dessert cups of rice pudding. I only need 3-4 small cups of rice pudding. I make it enough, I like to do it fresh.

Here's my recipe:

Ingredients

• 1/2 cup short-grain rice (Carolina or Arborio works well)
• 2 cups whole milk
• 1/2 cup water
• 1/4 cup sugar (adjust to taste)
• 1 teaspoon pure vanilla extract (or 1 vanilla bean)
• 1 strip lemon peel (optional, for fragrance)
• Pinch of salt
• Ground cinnamon, for garnish

Instructions

• Rinse the rice under cold water until the water runs clear.
• In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat and simmer until most of the water is absorbed, about 10 minutes.
• Stir in the milk, sugar, vanilla, and lemon peel.
• Simmer over low heat, stirring often, until the rice is soft and the mixture is thick and creamy, about 30–40 minutes.
• Remove lemon peel and discard.

 

[k_tsoukalas]

That sounds like such a cozy, classic recipe and I love that you keep it simple and make it fresh each time. If you only want 3–4 small cups, you can easily halve everything: use ¼ cup of rice, 1 cup of milk, ¼ cup of water, 2 tablespoons of sugar (or a bit more to taste), ½ teaspoon vanilla, and a smaller strip of lemon peel. The texture and flavor will stay just as creamy.

Another option is to make the full batch and portion the extras into ramekins — they keep beautifully in the fridge for a few days and can be reheated with a splash of milk. You could even freeze a few portions if you like having some ready to go.

Either way, your version sounds lovely especially with the hint of lemon and cinnamon!