Description
This is the ultimate creamy, old-fashioned rice pudding recipe, made simply on the stovetop. We bring the joy and connection back to your kitchen with this comforting classic.
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 the rice, milk, and salt in a heavy-bottomed saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring often to prevent scorching.
- Reduce the heat to low. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes, until the rice is tender and the pudding has thickened considerably.
- Remove the saucepan from the heat. Temper the beaten egg by slowly whisking about 1 cup of the hot pudding mixture into the egg.
- Pour the tempered egg mixture back into the saucepan, stirring constantly for 1 minute off the heat. Do not boil after adding the egg.
- Stir in the vanilla extract.
- Serve warm or chill completely for a firmer texture. Sprinkle with ground cinnamon before serving.
Notes
- Use whole milk for the creamiest result.
- Stirring is key to achieving a smooth, non-sticky texture.
- This pudding thickens as it cools; adjust consistency with a splash of milk if reheating.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg