Description
Make the creamiest, old-fashioned rice pudding right on your stovetop. This simple recipe delivers pure comfort with classic vanilla and cinnamon flavor.
Ingredients
Scale
- 1 cup medium-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (plus extra for topping)
- 1 pinch salt
Instructions
- Rinse the rice under cold water 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 to prevent the rice from sticking to the bottom.
- Bring the mixture to a gentle simmer. Reduce the heat to low once simmering.
- Cook uncovered for 45 to 60 minutes, stirring every 5 to 7 minutes. The pudding thickens as the liquid reduces and the rice softens. You are aiming for a rich, creamy texture.
- Remove the pan from the heat. Stir in the vanilla extract and cinnamon.
- Serve the rice pudding warm, or chill it completely in the refrigerator for a firmer texture later. Sprinkle with extra cinnamon before serving.
Notes
- For the creamiest result, use whole milk and stir often during the cooking process.
- This pudding thickens considerably as it cools. If you prefer a thinner consistency when serving cold, add a splash of milk when reheating or before chilling.
- You can substitute the 1/4 teaspoon of cinnamon in the recipe with 1/2 teaspoon of ground nutmeg for a different warm spice flavor.
- Prep Time: 5 min
- Cook Time: 60 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 8
- Saturated Fat: 4.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 10
- Cholesterol: 25