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Old-Fashioned Stovetop Creamy Rice Pudding

A close-up of creamy rice pudding served in a white bowl, generously topped with ground cinnamon.

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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.

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

  1. Combine the rice, whole milk, sugar, cinnamon, and salt in a heavy-bottomed saucepan. Stir well to mix the ingredients.
  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. You want the mixture to maintain a very slow, gentle bubble.
  4. 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.
  5. Remove the saucepan from the heat. Stir in the vanilla extract.
  6. Let the rice pudding stand for 5 minutes off the heat; it will continue to thicken as it cools slightly.
  7. 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.

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