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Old Fashioned Creamy Stovetop Rice Pudding

Close-up of a small white bowl filled with creamy rice pudding, generously dusted with ground cinnamon.
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Make this classic, creamy rice pudding on the stovetop. This recipe uses basic pantry staples to create a comforting, nostalgic dessert that tastes like home.

Ingredients

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  • 1 cup uncooked 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 ground cinnamon, plus extra for topping
  • Pinch of salt

Instructions

  1. Combine the rice and water in a medium, heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 5 minutes until the water is mostly absorbed.
  2. Add the whole milk to the saucepan. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent scorching on the bottom.
  3. Once simmering, reduce the heat to low. Continue to cook, stirring every few minutes, for 40 to 50 minutes. The pudding is done when the rice is tender and the mixture has thickened to a creamy consistency. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. Stir in the sugar, vanilla extract, and salt. The sugar will dissolve as the pudding cools slightly.
  5. Serve the rice pudding warm, or cover and chill it in the refrigerator for at least 2 hours for a cold dessert.
  6. When serving, sprinkle the top of each portion with extra ground cinnamon.

Notes

  • For an even richer texture, substitute 1/2 cup of the whole milk with 1/2 cup of sweetened condensed milk.
  • If the pudding thickens too much upon cooling, stir in a splash of extra milk when reheating or serving.
  • Arborio rice creates a naturally velvety texture, which is key for this creamy rice pudding recipe.

Nutrition

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