Description
This recipe delivers the creamiest, most comforting old-fashioned rice pudding you can make right on your stovetop. It is rich, tender, and scented with vanilla and cinnamon, perfect for a sweet, nostalgic treat.
Ingredients
Scale
- 1 cup short-grain white rice (Arborio works well)
- 4 cups whole milk
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon, plus extra for topping
Instructions
- Combine the rice, milk, and water in a large, heavy-bottomed saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
- Once simmering, reduce the heat to low. You want the mixture to bubble very gently.
- Cook for 35 to 40 minutes, stirring every 5 to 7 minutes. The rice should absorb most of the liquid and become tender, and the pudding should thicken to a creamy consistency.
- Remove the saucepan from the heat. Stir in the sugar, vanilla extract, and salt until fully dissolved. The pudding will continue to thicken as it cools slightly.
- Serve the rice pudding warm, or chill it in the refrigerator for at least 2 hours for a colder dessert.
- When serving, sprinkle the top of each bowl with extra ground cinnamon.
Notes
- For an ultra-creamy result, stir the pudding often, especially toward the end of cooking. This releases the starch from the rice.
- If the pudding becomes too thick after chilling, stir in a splash of milk to reach your desired consistency.
- You can easily make this a make-ahead dessert; it stores well in the refrigerator for up to four days.
- If you want to add raisins, stir in 1/2 cup of them during the last 10 minutes of cooking.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 10
- Cholesterol: 30