Old-Fashioned Creamy Stovetop Rice Pudding
This recipe shows you how to make the creamiest, old-fashioned rice pudding right on your stovetop using simple ingredients. It is a classic comfort dessert that tastes wonderful warm or chilled.
- Prep Time: 5 min
- Cook Time: 50 min
- Total Time: 55 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup short-grain white rice (Arborio or medium-grain works well)
- 4 cups whole milk
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for topping)
- 1/4 teaspoon salt
Instructions
- Combine the rice, whole milk, and water in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom.
- Once simmering, reduce the heat to low. You want the mixture to maintain a very gentle bubble.
- Cook uncovered for 40 to 50 minutes, stirring every 5 to 7 minutes. The pudding thickens as the rice absorbs the liquid and releases starch, creating a creamy texture.
- When the pudding is thick and the rice is tender, remove the pan from the heat.
- Stir in the granulated sugar, vanilla extract, 1/2 teaspoon of cinnamon, and salt until fully combined. The sugar will dissolve quickly.
- Serve the rice pudding warm, sprinkled with extra cinnamon, or chill it completely for a firmer, cold dessert.
Notes
- For the creamiest result, stir frequently, especially toward the end of the cooking time.
- If the pudding becomes too thick while cooling, stir in a splash of extra milk to reach your desired consistency.
- You can substitute the 1 cup of water with 1 cup of heavy cream for an even richer dessert.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 25