Description
Make the ultimate creamy, old-fashioned stovetop rice pudding. This classic recipe delivers comfort in every spoonful using simple ingredients for a rich, nostalgic dessert.
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
- Pinch of salt
- Ground cinnamon, for topping
Instructions
- Combine rice, milk, and salt in a heavy-bottomed saucepan. Place over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently to prevent scorching on the bottom.
- Reduce heat to low. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes. The rice should swell and the mixture should thicken considerably.
- Remove the saucepan from the heat. Temper the beaten egg by slowly whisking about 1/2 cup of the hot rice mixture into the egg.
- Pour the tempered egg mixture back into the saucepan, stirring constantly.
- Return the pan to very low heat for 1 to 2 minutes, stirring constantly. Do not let it boil after adding the egg.
- Stir in the vanilla extract.
- Serve warm or chill completely before serving. Sprinkle with ground cinnamon before eating.
Notes
- Stirring frequently is key to achieving a creamy texture and preventing sticking.
- This pudding thickens significantly as it cools. Adjust consistency with a splash more milk if reheating.
- You can substitute up to half of the milk with heavy cream for an even richer result.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 75mg