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The Ultimate Creamy, Old-Fashioned Stovetop Rice Pudding

A close-up of a white bowl filled with creamy rice pudding topped generously with ground cinnamon.
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This is the foolproof recipe for the creamiest, old-fashioned rice pudding you will ever make. We fixed the common pitfalls to give you tender grains in a rich, comforting sauce, ready fast on your stovetop.

Ingredients

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

Instructions

  1. Combine the rice, whole milk, and water in a heavy-bottomed saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent the rice from sticking to the bottom.
  3. Once simmering, reduce the heat to low. You want the mixture to barely bubble.
  4. Cook, stirring every 5 to 7 minutes, for 30 to 35 minutes. The rice should absorb most of the liquid and become tender, and the mixture should thicken to a creamy consistency.
  5. Remove the saucepan from the heat. Stir in the granulated sugar, vanilla extract, salt, and ground cinnamon.
  6. Continue stirring for 2 minutes off the heat; the residual heat will dissolve the sugar and finish the cooking process.
  7. Serve the rice pudding warm, or transfer it to a container, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely for a cold dessert.

Notes

  • For an ultra-creamy result, use whole milk and do not rush the low-heat simmering stage.
  • If the pudding becomes too thick upon cooling, stir in a splash of extra milk when reheating or serving.
  • This recipe is excellent made ahead; it keeps well in the refrigerator for up to four days.
  • Sprinkle with extra cinnamon or a pinch of nutmeg just before serving for the best aroma.

Nutrition

Find it online: https://savorandpin.com/creamy-old-fashioned-stovetop-rice-pudding/