Print

Ultra Creamy Old Fashioned Stovetop Rice Pudding

Close-up of creamy rice pudding in a white bowl, generously dusted with cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best creamy rice pudding on the stovetop. This old fashioned recipe delivers rich, comforting flavor every time you make it.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio or medium-grain works well)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon (plus extra for topping)
  • 2 large eggs, lightly beaten (optional, for extra richness)
  • 1/2 cup raisins (optional)

Instructions

  1. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. Drain well.
  2. In a large, heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, and salt.
  3. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
  4. Once simmering, reduce the heat to low. Cook uncovered for 45 to 60 minutes, stirring every 5 to 10 minutes. The pudding thickens as the liquid reduces and the rice softens.
  5. If using raisins, add them during the last 15 minutes of cooking.
  6. If you are using eggs for an ultra creamy texture, temper them first: In a small bowl, whisk the beaten eggs. Slowly whisk about 1 cup of the hot pudding mixture into the eggs. Then, pour the egg mixture back into the saucepan, stirring constantly.
  7. Continue to cook for 2 to 3 minutes until the pudding thickens slightly more. Do not let it boil after adding the eggs.
  8. Remove the saucepan from the heat. Stir in the vanilla extract and cinnamon.
  9. Serve the rice pudding warm, or chill it completely for a thicker, scoopable texture. Sprinkle with extra cinnamon before serving.

Notes

  • For the best stovetop results, use a heavy-bottomed pot to distribute heat evenly and prevent scorching.
  • If the pudding becomes too thick upon chilling, stir in a splash of milk when reheating or serving cold.
  • This recipe makes a wonderful make ahead dessert; it keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingbycarla.com/creamy-old-fashioned-rice-pudding-recipe/