Old Fashioned Stovetop Creamy Rice Pudding
Make a rich, creamy, and classic rice pudding on the stovetop using simple ingredients. This recipe yields a smooth dessert perfect served warm or chilled.
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup short-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Rinse the rice under cold water until the water runs clear.
- Combine the rinsed rice, whole milk, sugar, and salt in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Stir frequently until the mixture just begins to boil.
- Reduce the heat to low. Simmer uncovered, stirring often to prevent sticking and scorching the bottom, for 45 to 60 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired consistency.
- Remove the saucepan from the heat. Stir in the vanilla extract.
- If you prefer a thinner pudding, let it cool slightly; it will thicken as it cools.
- Serve warm, or transfer to a container, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely before serving cold.
- Sprinkle with ground cinnamon before serving.
Notes
- For an extra rich texture, substitute 1/2 cup of the milk with heavy cream.
- You can use leftover cooked rice, but reduce the cooking time significantly, usually to about 20 minutes after the initial boil.
- This pudding thickens considerably upon chilling. Adjust the initial liquid amount if you plan to eat it cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 25