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Old-Fashioned Creamy Stovetop Rice Pudding

Close-up of a white bowl filled with creamy rice pudding generously dusted with ground cinnamon.
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Make the creamiest, most comforting old-fashioned rice pudding right on your stovetop. This simple recipe uses just five basic ingredients to create a nostalgic, rich dessert perfect served warm or chilled.

Ingredients

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

Instructions

  1. Combine the rice and whole milk in a heavy-bottomed saucepan. Let the mixture soak for 30 minutes if you have time; this helps create a creamier texture.
  2. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
  3. Once simmering, reduce the heat to low. Continue to cook, stirring every 5 to 7 minutes, for 45 to 60 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired consistency. Remember, it thickens more as it cools.
  4. Remove the saucepan from the heat. Stir in the sugar, vanilla extract, and 1/2 teaspoon of cinnamon until the sugar is completely dissolved.
  5. Serve the rice pudding warm, or transfer it to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill it completely for a cold dessert.
  6. Serve with an extra sprinkle of cinnamon on top.

Notes

  • For an even richer, ultra-creamy result, substitute 1 cup of the whole milk with 1 cup of evaporated milk or heavy cream.
  • If you prefer raisins in your pudding, soak 1/2 cup of raisins in hot water for 10 minutes, drain them, and stir them in during the last 10 minutes of cooking.
  • This dessert is excellent for a make-ahead treat; it keeps well in the refrigerator for up to four days.

Nutrition

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