Ultra Creamy Old-Fashioned Stovetop Rice Pudding
Make the best rice pudding with this simple, five-ingredient stovetop recipe. This old-fashioned dessert delivers rich, smooth comfort, perfect served warm or chilled.
- Prep Time: 5 min
- Cook Time: 55 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup short-grain white rice (like Arborio)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (plus extra for topping)
Instructions
- Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear. Drain well.
- Combine the rinsed rice and the whole milk in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
- Once simmering, reduce the heat to low. Continue to cook, stirring every few minutes, for 40 to 50 minutes. The rice should absorb much of the milk and become very tender, and the mixture should thicken to a creamy consistency.
- Stir in the granulated sugar and vanilla extract. Cook for an additional 5 minutes, stirring constantly until the sugar dissolves and the pudding thickens slightly more.
- Remove the saucepan from the heat. The pudding will thicken further as it cools.
- Serve the rice pudding warm, or transfer it to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely for a cold dessert.
- When serving, sprinkle the top with extra ground cinnamon.
Notes
- For an even richer flavor, substitute 1/2 cup of the whole milk with heavy cream.
- If you prefer a thinner consistency, add 1/4 cup of water or milk during the last 10 minutes of cooking.
- This recipe is excellent made ahead; store leftovers in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 28
- Sodium: 85
- Fat: 8
- Saturated Fat: 4.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 25