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Old Fashioned Creamy Stovetop Rice Pudding

A spoonful of creamy rice pudding recipe topped with cinnamon being lifted from a white bowl.
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Make this classic, creamy rice pudding right on your stovetop. This old fashioned recipe uses simple ingredients for a comforting dessert you can serve warm or chilled.

Ingredients

Scale
  • 1 cup short-grain white rice (like Arborio or medium-grain)
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (plus extra for topping)
  • Optional: 1/2 cup raisins

Instructions

  1. Rinse the rice under cold water until the water runs mostly clear. Drain well.
  2. Combine the rinsed rice, whole milk, sugar, salt, and optional raisins in a heavy-bottomed saucepan.
  3. Place the saucepan over medium heat. Stir frequently to prevent the rice from sticking to the bottom.
  4. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low. You want a very low, slow bubble.
  5. Cook, stirring every 5 to 7 minutes, for 40 to 50 minutes. The pudding is done when the rice is tender and the mixture has thickened to your desired consistency. It will thicken more as it cools.
  6. Remove the saucepan from the heat. Stir in the vanilla extract and 1/2 teaspoon of ground cinnamon.
  7. Serve the rice pudding warm, or transfer it to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely before serving cold.
  8. Serve with an extra sprinkle of cinnamon on top.

Notes

  • For the creamiest texture, use whole milk and stir often during the simmering process.
  • If you use leftover cooked rice, reduce the cooking time on the stove to about 15 to 20 minutes, or until heated through and slightly thickened.
  • This is a great make ahead pudding; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://kingscook.com/rice-pudding-recipe/