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Old-Fashioned Creamy Stovetop Rice Pudding

Close-up of creamy rice pudding topped generously with ground cinnamon in a white bowl.
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Make the creamiest, old-fashioned rice pudding right on your stovetop. This simple recipe uses just five basic ingredients to create a comforting dessert with rich vanilla and cinnamon flavor.

Ingredients

Scale
  • 1 cup short-grain white rice (Arborio works well for creaminess)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (plus extra for topping)

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear. This removes excess starch.
  2. Combine the rinsed rice and whole milk in a heavy-bottomed saucepan.
  3. Bring the mixture to a gentle simmer over medium heat, stirring often 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 7 minutes. The pudding is done when the rice is tender and the mixture has thickened to a creamy consistency. You want it looser than you think, as it thickens upon cooling.
  5. Remove the saucepan from the heat. Stir in the granulated sugar and vanilla extract until fully dissolved.
  6. 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 completely for a cold dessert.
  7. Serve with an extra sprinkle of ground cinnamon on top.

Notes

  • For the ultimate creamy texture, use whole milk and avoid rinsing the rice completely if you prefer a starchier, thicker result.
  • You can add 1/4 cup of raisins during the last 15 minutes of cooking if you like.
  • This recipe is excellent for a quick make-ahead dessert; it reheats well with a splash of extra milk.

Nutrition

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