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Old-Fashioned Stovetop Creamy Rice Pudding

Close-up of a bowl of creamy rice pudding generously dusted with ground cinnamon.
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Make the creamiest, most comforting old-fashioned rice pudding right on your stovetop. This simple recipe delivers that nostalgic texture you crave using just a few basic ingredients.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio or medium-grain works best)
  • 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

  1. Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear. Drain well.
  2. Combine the rinsed rice, whole milk, sugar, cinnamon, and salt in a heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Stir frequently to prevent the rice from sticking to the bottom.
  4. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low. You want a very low, slow bubble.
  5. Continue to cook, stirring every 5 to 7 minutes, for 45 to 60 minutes. The pudding is done when the rice is tender and the mixture has thickened significantly. It should coat the back of a spoon heavily.
  6. Remove the saucepan from the heat. Stir in the vanilla extract.
  7. The pudding will thicken more as it cools. Serve warm immediately, or transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely for a firm, cold dessert.

Notes

  • For the ultimate creamy rice pudding texture, stir often, especially during the last 20 minutes of cooking.
  • If the pudding becomes too thick while cooling, stir in a splash of milk until you reach your preferred consistency.
  • This recipe is great for a quick make-ahead dessert; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://cookifyme.com/creamy-rice-pudding-old-fashioned-stovetop/