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5-Minute Prep Creamy Old-Fashioned Rice Pudding

rice pudding
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This is Kenji and Amaya’s Ultimate Creamy Old-Fashioned Stovetop Rice Pudding, a recipe passed down and perfected through generations. You achieve a rich, comforting texture using simple ingredients right on your stove.

Ingredients

Scale
  • 1/2 cup short-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Ground cinnamon, for serving

Instructions

  1. Combine the rice, milk, and salt in a heavy-bottomed saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, stirring often to prevent sticking.
  3. Reduce the heat to low. Cook, stirring frequently (every 5-7 minutes), for 45 to 60 minutes, or until the rice is tender and the pudding has thickened considerably.
  4. Remove the saucepan from the heat. Slowly temper the beaten egg by whisking a small amount of the hot pudding mixture into the egg, then pour the tempered egg mixture back into the saucepan, stirring constantly.
  5. Stir in the vanilla extract.
  6. Continue to stir for 2 more minutes off the heat until the pudding thickens slightly more. Do not boil after adding the egg.
  7. Serve warm, or chill completely for a firmer texture. Sprinkle with ground cinnamon before serving.

Notes

  • Use whole milk for the creamiest result.
  • Stirring frequently is key to preventing scorching on the bottom of the pan.
  • This pudding thickens significantly as it cools. Adjust liquid if reheating later.
  • This recipe tastes wonderful served chilled with a dusting of cinnamon.

Nutrition

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