This is the ultimate comfort dessert: an old-fashioned, creamy rice pudding made simply on the stovetop. It delivers that nostalgic, rich texture you crave using just a few basic ingredients.
Author:Ahazzam
Prep Time:5 min
Cook Time:60 min
Total Time:65 min
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup short-grain white rice (like Arborio or medium-grain)
4 cups whole milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (plus extra for topping)
Pinch of salt
Instructions
Combine the rice, whole milk, sugar, cinnamon, and salt in a heavy-bottomed saucepan. Stir well to mix the ingredients.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom.
Once simmering, reduce the heat to low. You want the mixture to maintain a very slow, gentle bubble.
Cook uncovered for 45 to 60 minutes, stirring every 5 to 7 minutes. The pudding is done when the rice is tender and the liquid has thickened significantly, coating the back of a spoon. The texture should be creamy, not watery.
Remove the saucepan from the heat. Stir in the vanilla extract.
Let the rice pudding stand for 5 minutes off the heat; it will continue to thicken as it cools slightly.
Serve warm in bowls, or chill completely for a firmer texture. Sprinkle with extra cinnamon before serving.
Notes
For the creamiest rice pudding, use whole milk and stir often. This constant movement releases the starch needed for a smooth texture.
You can substitute the cinnamon with a pinch of nutmeg for a different warm spice note.
This recipe tastes wonderful served warm, but it is also a fantastic make-ahead dessert when chilled.
If you use leftover cooked rice, reduce the cooking time significantly, usually to about 15-20 minutes after adding the milk.