Classic Creamy Stovetop Rice Pudding
A simple recipe for traditional, creamy rice pudding cooked slowly on the stovetop.
- 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
- 1/2 cup short-grain white rice (Arborio or medium-grain works best)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus extra for topping
- 1/4 cup raisins (optional)
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Drain well.
- Combine the rinsed rice, milk, sugar, and salt in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Stir frequently until the mixture just begins to simmer around the edges.
- Reduce the heat to low. You want a very gentle simmer. Cook uncovered for 45 to 60 minutes, stirring every 5 to 7 minutes to prevent sticking and scorching on the bottom.
- The pudding is done when the rice is tender and the mixture has thickened considerably. It should coat the back of a spoon. If using raisins, stir them in during the last 10 minutes of cooking.
- Remove the saucepan from the heat. Stir in the vanilla extract and 1/2 teaspoon of ground cinnamon.
- Serve warm, sprinkled with extra cinnamon, or chill completely for a firmer texture.
Notes
- For the creamiest result, use whole milk and do not rush the simmering process. Low and slow cooking releases the starch needed for thickness.
- If the pudding becomes too thick upon cooling, stir in a splash of milk or cream before serving.
- If you prefer a baked version, transfer the mixture to a baking dish after simmering for 15 minutes, then bake at 325 degrees Fahrenheit for 30 minutes until set.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 25