Description
Make this classic, creamy rice pudding on the stovetop using simple ingredients for a comforting, nostalgic dessert. It is perfect served warm or chilled.
Ingredients
Scale
- 1/2 cup short-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (plus extra for topping)
Instructions
- Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear. Drain well.
- Combine the rinsed rice, whole milk, sugar, and salt in a heavy-bottomed saucepan.
- Place the saucepan over medium heat. Stir frequently until the mixture just begins to simmer. Do not let it boil rapidly.
- Reduce the heat to low. Continue to cook, stirring often to prevent sticking and scorching on the bottom, for 45 to 60 minutes. The pudding is done when the rice is tender and the mixture has thickened to a creamy consistency. You want it thick enough to coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the vanilla extract.
- Serve the rice pudding warm immediately, or transfer it to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely before serving cold.
- When serving, sprinkle the top with extra ground cinnamon.
Notes
- For an even creamier texture, you can substitute 1/2 cup of the whole milk with 1/2 cup of evaporated milk.
- If you prefer a thinner pudding, reduce the total cooking time by about 10 minutes.
- This homemade rice pudding recipe tastes wonderful the next day, often thickening further as it cools.
- Prep Time: 5 min
- Cook Time: 60 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 10
- Cholesterol: 25