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Old Fashioned Creamy Stovetop Rice Pudding Recipe

Close-up of creamy rice pudding recipe served in a white mug, generously sprinkled with cinnamon.
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Make this classic, creamy rice pudding on your stovetop using simple ingredients. This old fashioned dessert delivers comforting, nostalgic flavor perfect for serving warm or chilled.

Ingredients

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  • 1 cup short-grain white rice (Arborio or Calrose works well)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon, plus extra for topping

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear. Drain well.
  2. Combine the rinsed rice, whole milk, and salt in a heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
  4. Once simmering, reduce the heat to low. Continue to cook, stirring every few minutes, for 40 to 50 minutes. The pudding is done when the rice is tender and the mixture has thickened to a creamy consistency. You want it thick, but it will thicken more as it cools.
  5. Remove the saucepan from the heat. Stir in the sugar and vanilla extract until fully dissolved. Taste and adjust sweetness if needed.
  6. Serve the rice pudding warm immediately, or transfer it to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely before serving cold.
  7. When ready to serve, sprinkle the top generously with extra ground cinnamon.

Notes

  • For the creamiest texture, use whole milk or a combination of whole milk and half-and-half.
  • If the pudding becomes too thick while cooking, add a splash more milk to reach your desired consistency.
  • This recipe is excellent for a make-ahead dessert; it stores well in the refrigerator for up to four days.

Nutrition

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