The Ultimate Creamy, Old-Fashioned Stovetop Rice Pudding
This recipe delivers the creamiest, most comforting old-fashioned rice pudding you can make right on your stovetop. It uses simple ingredients to achieve a rich, nostalgic dessert perfect for cozy nights.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 min
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup short-grain white rice (Arborio works well)
- 4 cups whole milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for topping)
Instructions
- Combine the rice, whole milk, and water in a large, heavy-bottomed saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring often to prevent the rice from sticking to the bottom.
- Once simmering, reduce the heat to low. You want a very low, slow bubble.
- Cook uncovered for 35 to 45 minutes, stirring every 5 to 7 minutes. The pudding thickens as the liquid is absorbed and the rice softens.
- When the pudding is thick and creamy, remove it from the heat. The texture should be soft but not mushy.
- Stir in the sugar, salt, vanilla extract, and 1/2 teaspoon of cinnamon. Stir until the sugar dissolves completely.
- Serve warm, or transfer to bowls and chill completely for a firmer texture. Sprinkle with extra cinnamon before serving.
Notes
- For an ultra-creamy result, use whole milk and stir frequently during the cooking process.
- This pudding thickens significantly as it cools. If you plan to serve it chilled, you may want to make the consistency slightly looser than you prefer when hot.
- If you use leftover cooked rice, reduce the cooking time on the stovetop to about 15 minutes after adding the milk.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 30