Classic Creamy Stovetop Rice Pudding
Make a rich and creamy rice pudding on the stovetop using simple ingredients. This recipe focuses on slow cooking for the best texture.
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup short-grain white rice (Arborio or medium-grain works best)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for topping)
- Optional: 1/2 cup raisins
Instructions
- Rinse the rice under cold water until the water runs mostly clear.
- Combine the rinsed rice, milk, sugar, and salt in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Stir frequently until the mixture just begins to simmer.
- Reduce the heat to low. You want a very gentle simmer, not a rolling boil.
- Cook uncovered for 45 to 60 minutes, stirring every 5 to 7 minutes, especially scraping the bottom to prevent sticking and scorching. The pudding thickens as the rice absorbs the milk and releases starch.
- If using raisins, stir them in during the last 15 minutes of cooking.
- Remove the pudding from the heat. Stir in the vanilla extract and 1/2 teaspoon of cinnamon.
- The pudding will thicken more as it cools. Serve warm, sprinkled with extra cinnamon, or chill completely for a firmer texture.
Notes
- For the creamiest result, use whole milk and do not rush the simmering process; low and slow cooking develops the starch.
- If the pudding becomes too thick while cooling, stir in a splash of milk to reach your desired consistency.
- If you prefer a baked version, transfer the mixture to a baking dish after simmering for 15 minutes on the stove and bake at 325 degrees Fahrenheit for 30 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 25