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The Ultimate Creamy, Old-Fashioned Stovetop Rice Pudding

A close-up of creamy rice pudding topped with cinnamon, with a spoonful being lifted from the white bowl.
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You will love this rich, smooth, and classic rice pudding recipe. It is simple to make on the stovetop and delivers that comforting, nostalgic flavor perfect for cozy nights.

Ingredients

Scale
  • 1/2 cup short-grain white rice (Arborio works well)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

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, cinnamon, and salt in a medium, heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
  4. Once simmering, reduce the heat to low. Continue to cook, stirring every few minutes, for 30 to 40 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired creamy consistency. 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 transfer it to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely before serving cold.

Notes

  • For an ultra-creamy texture, stir the pudding often, especially during the last 15 minutes of cooking.
  • If the pudding becomes too thick as it cools, stir in a splash of extra milk until you reach the right consistency.
  • You can add 1/2 cup of raisins during the last 10 minutes of cooking if you like a traditional touch.
  • This makes a wonderful make-ahead dessert; it thickens significantly overnight in the refrigerator.

Nutrition

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