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Old Fashioned Creamy Stovetop Rice Pudding

A close-up of creamy rice pudding in a white bowl, generously dusted with ground cinnamon.
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Make the best creamy rice pudding right on your stovetop. This old fashioned recipe uses simple pantry ingredients for a comforting dessert that tastes like nostalgia.

Ingredients

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

Instructions

  1. Combine rice, water, and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat.
  2. Reduce heat to low, cover, and simmer for 15 minutes, or until most of the water is absorbed. Stir occasionally to prevent sticking.
  3. Pour in the whole milk and sugar. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently to keep the rice from settling on the bottom.
  4. Reduce heat to low. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes. The pudding is done when the rice is tender and the mixture is thick and creamy. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the vanilla extract.
  6. Serve the rice pudding warm, or chill completely in the refrigerator for a cold dessert. Sprinkle with extra cinnamon before serving.

Notes

  • For an even creamier texture, stir the pudding often, especially during the last 20 minutes of cooking.
  • If the pudding becomes too thick while cooling, stir in a splash of extra milk to reach your desired consistency.
  • You can add 1/2 cup of raisins during the last 15 minutes of simmering if you prefer rice pudding with raisins.

Nutrition

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