Ingredients

• 2 ½ cups water
  
• 1 cup long-grain white rice
  
• 2 cinnamon sticks
  
• ¼ teaspoon kosher salt
  
• 4 cups milk
  
• 1 cup granulated sugar
  
• Optional: ground cinnamon, chopped nuts, raisins

Instructions

1. Place the water, rice, cinnamon sticks, and salt in a large pot or Dutch oven. Set the heat to medium-high and bring everything to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for 15 minutes.
   
2. Add the milk and sugar. Return the mixture to a gentle boil, then reduce the heat again and cook for 25–30 minutes. Stir often so it thickens evenly and doesn’t stick.
   
3. Enjoy the pudding warm, or chill it for at least 2 hours if you prefer it cold.
   
4. Add a sprinkle of cinnamon, nuts, or raisins before serving, if you like.

• Milk choices: Whole or 2% milk work best. Skim or nonfat milk won’t give the same creaminess. The recipe hasn’t been tested with plant-based milks, though they should still function if you choose to try them.
  
• Mix-ins: If adding raisins or other dried fruit, it’s easiest to stir them in at the same time you add the milk.
  
• Storage: Keep leftovers in an airtight container in the refrigerator for 5–6 days. It can also be frozen for up to 3 months, though the consistency may change slightly once reheated.
  
• Reheating: Warm on the stove or in the microwave. Add a splash of water or milk if it has thickened too much in the fridge.