Print

Old-Fashioned Creamy Stovetop Rice Pudding

A close-up of creamy rice pudding in a white bowl, generously dusted with ground cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the creamiest, old-fashioned rice pudding right on your stovetop. This simple recipe delivers rich, comforting flavor perfect for a warm sweet treat.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio 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

  1. Combine the rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer until the water is absorbed, about 5 minutes.
  2. Add the whole milk to the saucepan. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
  3. Reduce the heat to low. Continue to cook, stirring often, for 40 to 50 minutes. The pudding thickens as the rice softens and absorbs the milk. You want a creamy consistency, not dry.
  4. Stir in the sugar, vanilla extract, and salt during the last 10 minutes of cooking. Continue stirring until the sugar dissolves and the pudding reaches your desired thickness.
  5. Remove the saucepan from the heat. The pudding will thicken more as it cools.
  6. Serve the rice pudding warm, sprinkled with extra cinnamon, or chill it completely for a cold dessert.

Notes

  • For an even richer flavor, substitute 1/2 cup of the milk with heavy cream.
  • If the pudding becomes too thick upon cooling, stir in a splash of milk to reach your preferred texture.
  • This recipe is excellent for make ahead dessert storage; it keeps well in the refrigerator for up to four days.

Nutrition

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