Print

Creamy Old-Fashioned Stovetop Rice Pudding

Close-up of creamy rice pudding topped generously with ground cinnamon in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for classic, creamy stovetop rice pudding flavored with vanilla and cinnamon.

Ingredients

Scale
  • 1 cup short-grain white rice
  • 4 cups water
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for topping

Instructions

  1. Combine rice, water, and salt in a heavy-bottomed saucepan. Bring to a boil over medium-high heat.
  2. Reduce heat to low, cover, and simmer for 15 minutes, or until most of the water is absorbed. Stir occasionally to prevent sticking.
  3. Add the milk to the rice mixture. Bring to a gentle simmer over medium heat, stirring frequently. Cook for 30 to 40 minutes, stirring often, until the rice is tender and the mixture thickens. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. In a small bowl, whisk a small amount of the hot milk mixture into the beaten eggs to temper them.
  5. Slowly pour the tempered eggs into the rice mixture while stirring constantly. Return the pan to low heat.
  6. Cook for 2 to 3 minutes, stirring constantly, until the pudding thickens slightly. Do not allow the mixture to boil after adding the eggs.
  7. Remove from heat. Stir in the vanilla extract.
  8. Serve warm, sprinkled with extra ground cinnamon.

Notes

  • For a thicker pudding, let it cool slightly; it will continue to set as it cools.
  • You can substitute 1/2 cup heavy cream for 1/2 cup of the whole milk for extra richness.
  • This pudding tastes good chilled as well.

Nutrition

Find it online: https://whiskdaily.com/creamy-old-fashioned-stovetop-rice-pudding-1/