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Old-Fashioned Creamy Stovetop Rice Pudding

A spoonful of creamy rice pudding topped with cinnamon being lifted from a white bowl of rice pudding.
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This recipe delivers the ultimate comfort dessert: an old-fashioned rice pudding with a wonderfully creamy texture, made simply on the stovetop with just five core ingredients. It tastes like home.

Ingredients

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

Instructions

  1. Combine the rice and milk in a heavy-bottomed saucepan. Let the mixture soak for 30 minutes off the heat to help the rice absorb some liquid initially.
  2. Place the saucepan over medium heat. Stir frequently to prevent the rice from sticking to the bottom. Bring the mixture to a gentle simmer.
  3. Reduce the heat to low once simmering. Continue to cook, stirring often, for 45 to 60 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired creamy consistency. If it thickens too fast, add a splash more milk.
  4. Remove the saucepan from the heat. Stir in the sugar and vanilla extract until fully dissolved. The pudding will thicken more as it cools.
  5. Serve the rice pudding warm, or chill it completely for a firmer texture. Sprinkle with extra cinnamon before serving.

Notes

  • For an extra rich flavor, substitute 1/2 cup of the whole milk with heavy cream.
  • This classic rice pudding is delicious served warm right away or chilled for several hours.
  • If you use leftover cooked rice, reduce the cooking time significantly, usually to about 20 minutes after adding the milk and sugar.

Nutrition

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