Grandma’s Old-Fashioned Rice Pudding Recipe—I could eat it all the time!

First, melt the butter in a large pot, then briefly sauté the short-grain rice in the butter.

Next, add the room-temperature whole milk and 4 tbsp sugar. If you have a vanilla bean, add the seeds and the split pod to the pot; otherwise, add vanilla sugar.

Now, bring everything to a boil, stirring gently with a wooden spoon and making sure nothing sticks to the bottom of the pot.

Now reduce the heat on the stovetop – the milk should continue to simmer gently.

Then let the rice pudding steep in the covered pot for about 30 minutes. Stir after about 15 minutes, or possibly sooner.

The rice is ready to serve after 30 minutes and can be eaten hot or cold.

To taste, mix cinnamon and sugar and sprinkle over the rice pudding, or serve with applesauce, red berry compote, fresh fruit, etc.

385 kcal per serving