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Old-Fashioned Creamy Stovetop Rice Pudding

A close-up of creamy rice pudding in a white bowl, generously dusted with ground cinnamon.
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Make the creamiest, old-fashioned rice pudding right on your stovetop. This simple recipe uses just five basic ingredients for a comforting, nostalgic dessert that tastes just like grandma made.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio or medium-grain works best)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (plus extra for topping)
  • Pinch of salt

Instructions

  1. Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear. This helps prevent excessive starchiness.
  2. Combine the rinsed rice, whole milk, sugar, cinnamon, and salt in a heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Stir frequently until the mixture just begins to simmer. Do not let it boil rapidly.
  4. Once simmering, reduce the heat to low. You want a very gentle bubble. Cook uncovered for 45 to 60 minutes, stirring every 5 to 7 minutes, scraping the bottom to prevent sticking.
  5. The pudding is ready when the rice is tender and the mixture has thickened significantly. It should coat the back of a spoon.
  6. Remove the saucepan from the heat. Stir in the vanilla extract.
  7. Serve the rice pudding warm for immediate comfort, or transfer it to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely for a firmer texture.

Notes

  • For the ultimate creamy texture, stir frequently, especially during the last 20 minutes of cooking. This releases the starch slowly.
  • If the pudding thickens too much while cooling, stir in a splash of extra milk or cream until you reach your desired consistency.
  • This recipe is a perfect base; feel free to add 1/2 cup of raisins during the last 15 minutes of cooking if you prefer.

Nutrition

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