Old Fashioned Creamy Stovetop Rice Pudding
Make a classic, creamy rice pudding on the stovetop using simple ingredients for a comforting dessert.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 65 min
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup short-grain white rice
- 4 cups water
- 1/2 teaspoon salt
- 4 cups whole milk
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon (for topping)
Instructions
- Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until most water is absorbed.
- Add the whole milk to the rice mixture. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for 30 to 40 minutes, stirring often, until the rice is tender and the mixture thickens.
- Remove the saucepan from the heat. In a small bowl, whisk the beaten eggs with about 1/2 cup of the hot milk mixture to temper the eggs.
- Slowly pour the tempered egg mixture back into the saucepan while stirring constantly. Return the saucepan to low heat and cook for 2 to 3 minutes, stirring constantly, until the pudding thickens slightly. Do not boil after adding eggs.
- Remove from heat and stir in the vanilla extract.
- Serve warm or chill completely for a firmer texture. Sprinkle with ground cinnamon before serving.
Notes
- For a thicker pudding, let it cool completely; it will set up more as it cools.
- If you prefer a richer flavor, substitute 1 cup of the milk with heavy cream.
- You can add 1/2 cup of raisins during the last 10 minutes of cooking the milk.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25
- Sodium: 210
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 10
- Cholesterol: 85