PrintOld-Fashioned Creamy Stovetop Rice Pudding
This is the classic, comforting rice pudding recipe you remember. Made simply on the stovetop, this recipe delivers a perfectly creamy texture using basic ingredients. It is a soul-satisfying dessert.
- Prep Time: 5 min
- Cook Time: 60 min
- Total Time: 65 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup uncooked long-grain white rice (Arborio rice works well for extra creaminess)
- 4 cups whole milk
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Optional: 1/2 cup raisins
Instructions
- Combine the rice, whole milk, and water in a large, heavy-bottomed saucepan. Add the salt.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
- Once simmering, reduce the heat to low. You want the mixture to maintain a very gentle bubble.
- Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired creamy consistency. If using raisins, stir them in during the last 15 minutes of cooking.
- Remove the saucepan from the heat. Stir in the granulated sugar and vanilla extract until fully dissolved.
- Serve the rice pudding warm, or chill it completely for a firmer texture. If chilling, the pudding will thicken further as it cools.
- Sprinkle with extra cinnamon just before serving.
Notes
- For the creamiest texture, stir the pudding often, especially toward the end of the cooking time.
- If the pudding becomes too thick upon cooling, stir in a splash of milk to reach your preferred consistency.
- To make a baked rice pudding variation, transfer the mixture to a baking dish after 30 minutes of stovetop cooking, top with a sprinkle of nutmeg, and bake at 350°F (175°C) for 30 minutes until set.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 120
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 25