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Classic Creamy Stovetop Rice Pudding

Close-up of a bowl of creamy rice pudding recipe generously dusted with ground cinnamon.
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Follow these steps to make a rich and creamy rice pudding using simple ingredients on the stovetop.

Ingredients

Scale
  • 1/2 cup short-grain white rice (Arborio or medium-grain works best)
  • 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
  • Optional: 1/2 cup raisins

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear.
  2. Combine the rinsed rice, milk, sugar, 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. Reduce the heat to low. You want a very gentle simmer. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes, especially scraping the bottom of the pan to prevent sticking.
  5. If using raisins, add them during the last 15 minutes of cooking.
  6. The pudding is done when the rice is tender and the mixture has thickened significantly. It should coat the back of a spoon.
  7. Remove the pan from the heat. Stir in the vanilla extract and ground cinnamon.
  8. Let the pudding cool slightly; it will thicken more as it cools.
  9. Serve warm or chilled. Sprinkle with extra cinnamon before serving.

Notes

  • For the creamiest texture, use whole milk and stir often during the slow simmer.
  • If the pudding becomes too thick upon cooling, stir in a splash of extra milk to reach your desired consistency.
  • Short-grain rice releases more starch, which helps create a creamier result than long-grain rice.

Nutrition

Find it online: https://sundayflavor.com/rice-pudding-recipe-creamy-stovetop/