Description
Make the creamiest, old-fashioned rice pudding right on your stovetop. This comforting dessert uses simple ingredients to achieve a rich, nostalgic flavor perfect for cozy nights.
Ingredients
Scale
- 1 cup short-grain white rice (Arborio or medium-grain works well)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus extra for topping)
Instructions
- Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. Drain well.
- Combine the rinsed rice, whole milk, sugar, and salt in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Stir frequently until the mixture just begins to simmer. Do not let it boil rapidly.
- Reduce the heat to low. Continue to cook, stirring often (every 3 to 5 minutes), for 30 to 40 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. You want it creamy, not stiff.
- Remove the saucepan from the heat. Stir in the vanilla extract.
- Let the pudding cool slightly for about 10 minutes; it will thicken more as it cools.
- Serve warm, or chill completely for a firmer texture. Sprinkle with extra cinnamon before serving.
Notes
- For an ultra-creamy result, stir the pudding more frequently as it cooks down.
- You can substitute 1/2 cup of the milk with evaporated milk for added richness.
- This rice pudding is delicious served warm or chilled.
- If you use leftover cooked rice, reduce the cooking time significantly, about 15 minutes.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg