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Classic Creamy Stovetop Rice Pudding

A close-up of a white bowl filled with creamy rice pudding recipe, generously sprinkled with ground cinnamon.
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Make a rich and creamy old-fashioned rice pudding on the stovetop using simple ingredients. This recipe focuses on technique for the best texture.

Ingredients

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  • 1/2 cup short-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (for topping)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Combine the rinsed rice, whole milk, sugar, and salt in a heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Stir frequently until the mixture begins to simmer gently. Do not allow it to boil rapidly.
  4. Reduce the heat to low. Continue to cook, stirring every few minutes to prevent the rice from sticking to the bottom and scorching.
  5. Cook for 40 to 50 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. The pudding will thicken more as it cools.
  6. Remove the saucepan from the heat. Stir in the vanilla extract.
  7. Serve warm, or chill completely for a firmer texture. Sprinkle with cinnamon before serving.

Notes

  • For a richer pudding, substitute 1/2 cup of the whole milk with heavy cream.
  • If you prefer raisins, add 1/2 cup of golden raisins during the last 15 minutes of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk if it becomes too thick.

Nutrition

Find it online: https://savoryskies.com/rice-pudding-recipe-creamy-stovetop/