- Remove from heat and stir in vanilla extract, cinnamon, nutmeg, and raisins if using.Add the spices while the pudding is still warm so they bloom fully and blend into the mixture. The vanilla adds aroma and rounds out the sweetness.
- Let cool slightly — the pudding will thicken more as it cools.As the rice continues to absorb liquid, the texture becomes even creamier. If it becomes too thick after cooling, you can loosen it with a splash of warm milk.
- Serve warm for cozy comfort, or refrigerate and serve chilled for a refreshing dessert.Warm pudding is soft and aromatic, while chilled pudding firms up and becomes denser and richer.
Top with extra cinnamon or a dollop of whipped cream if desired. This traditional rice pudding keeps well in the refrigerator and tastes even better the next day as the flavors meld.
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