Print

The Ultimate Creamy Old-Fashioned Stovetop Rice Pudding

A close-up of a creamy bowl of rice pudding topped with whipped cream and a generous dusting of cinnamon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, soul-soothing rice pudding on the stovetop for a truly creamy, old-fashioned dessert. It tastes like comfort in a bowl.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio or medium-grain works best)
  • 4 cups whole milk
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon (plus extra for topping)
  • Optional: 1/2 cup raisins

Instructions

  1. Combine the rice, water, and 1 cup of the whole milk in a heavy-bottomed saucepan. Bring the mixture to a simmer over medium heat. Cook until the water is mostly absorbed, stirring often, about 5 to 7 minutes.
  2. Add the remaining 3 cups of whole milk, sugar, and salt to the saucepan. Stir well to combine.
  3. Bring the mixture back to a gentle simmer over medium-low heat. Reduce the heat to low. You must keep the heat low to prevent scorching the bottom.
  4. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes, especially scraping the bottom of the pot. The pudding thickens as the rice absorbs the milk and releases starch. If you are using raisins, add them during the last 15 minutes of cooking.
  5. When the pudding is thick and creamy, remove it from the heat. Stir in the vanilla extract and cinnamon.
  6. The pudding will thicken significantly as it cools. If you prefer a thinner consistency, stir in a splash of extra milk now.
  7. Serve the rice pudding warm, or chill completely for a thicker, scoopable texture. Sprinkle with extra cinnamon before serving.

Notes

  • For the creamiest texture, use whole milk. Skim milk results in a thinner pudding.
  • If you see a skin forming on top while cooling, stir it in immediately to maintain creaminess.
  • This recipe makes a wonderful make ahead dessert; it stores well in the refrigerator for up to 4 days.
  • If you prefer a baked rice pudding, transfer the mixture to a baking dish after step 2, sprinkle with nutmeg, and bake at 325°F (160°C) for 1.5 hours, stirring halfway through.

Nutrition

Find it online: https://spoonsprout.com/rice-pudding-ultimate-creamy-old-fashioned/