Description
Make the creamiest, old-fashioned rice pudding right on your stovetop. This simple recipe delivers the comforting, nostalgic flavor you crave with minimal effort.
Ingredients
Scale
- 1 cup short-grain white rice (Arborio works well for creaminess)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (plus extra for topping)
- Pinch of salt
Instructions
- Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear. Drain well.
- Combine the rinsed rice, whole milk, sugar, cinnamon, and salt in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Stir frequently until the mixture just begins to simmer. Do not let it boil rapidly.
- Reduce the heat to low. Continue to cook, stirring often (every 2 to 3 minutes), for 40 to 50 minutes. The rice should soften, and the pudding should thicken considerably. Stir from the bottom to prevent scorching.
- Remove the saucepan from the heat. Stir in the vanilla extract.
- The pudding will thicken more as it cools. If you prefer a very thick pudding, let it sit off the heat for 10 minutes before serving.
- Serve warm, or chill completely for a firmer texture. Sprinkle with extra cinnamon before serving.
Notes
- For the ultimate creamy rice pudding texture, use whole milk and stir consistently during the low simmer.
- If the pudding becomes too thick upon cooling, stir in a splash of extra milk when reheating or serving.
- This recipe is great for making ahead; store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 5 min
- Cook Time: 50 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28
- Sodium: 110
- Fat: 8
- Saturated Fat: 4.5
- Unsaturated Fat: 3.5
- Trans Fat: 0.1
- Carbohydrates: 55
- Fiber: 1
- Protein: 10
- Cholesterol: 25