Print

Old Fashioned Creamy Stovetop Rice Pudding

A white bowl filled with creamy rice pudding, generously topped with ground cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate comfort dessert with this old fashioned rice pudding recipe. This stovetop method creates a rich, creamy texture flavored with vanilla and cinnamon.

Ingredients

Scale
  • 1/2 cup short-grain white rice (Arborio or medium-grain work best)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon, plus extra for topping

Instructions

  1. Rinse the rice under cold water in a fine-mesh sieve 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 constantly until the mixture just begins to simmer around the edges. Do not let it boil rapidly.
  4. Reduce the heat to low. Continue to cook, stirring frequently (every 2-3 minutes) to prevent the rice from sticking to the bottom and scorching, for 40 to 50 minutes. The pudding is done when the rice is tender and the mixture has thickened significantly. You want a creamy, not watery, consistency.
  5. Remove the saucepan from the heat. Stir in the vanilla extract.
  6. Serve the rice pudding warm, or transfer it to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely for a thicker texture.
  7. When serving, sprinkle the top with extra ground cinnamon.

Notes

  • For the creamiest results, use whole milk or a mix of milk and half-and-half. Skim milk results in a thinner pudding.
  • Stirring often is necessary to release the starch from the rice, which creates the creamy texture.
  • If the pudding becomes too thick upon cooling, stir in a splash of milk while reheating gently.

Nutrition

Find it online: https://delicerecipe.com/creamy-rice-pudding-old-fashioned-recipe/