stovetop rice pudding recipe

Written ByJenny Smyth Posted on
stovetop rice pudding recipe
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The Best stovetop rice pudding recipe

I’ve been making stovetop rice pudding for my family for years, and it’s always a hit. This recipe is a classic and has been passed down through generations.

It’s a simple yet comforting dish that’s perfect for any occasion. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic cooking skills.

My kids love it when I serve it warm, topped with a sprinkle of cinnamon and a drizzle of honey. It’s also a great way to use up leftover rice, which reduces food waste and saves me money.

I like to serve it as a side dish or dessert, depending on the occasion. One of the things I love about this recipe is that it’s so versatile – you can add different flavorings and spices to give it a unique twist.

My family also loves that it’s relatively healthy, made with just rice, milk, and a touch of sugar. It’s a great comfort food that never fails to put a smile on our faces.

I’ve tried many variations of this recipe over the years, but this one remains my favorite. It’s the perfect combination of creamy texture and sweet flavor, making it a staple in our household.

Stovetop Rice Pudding

Stovetop Rice Pudding

4.6 from 1415 votes

A creamy and comforting dessert made with simple ingredients on the stovetop. This classic rice pudding is gently simmered until thick and luscious, perfect for a cozy treat.

Prep Time5 mins
Cook Time35 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Rice Pudding

1 cup white rice (short-grain or arborio)
4 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 vanilla bean or 1 teaspoon vanilla extract
1 cinnamon stick
1/2 cup raisins (optional)

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2In a medium heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, salt, vanilla bean (split lengthwise) or vanilla extract, and cinnamon stick.
3Place the saucepan over medium heat.
4Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent the rice from sticking.
5Once you see small bubbles around the edges, reduce the heat to low.
6Continue to cook, stirring every few minutes, for 25 to 30 minutes.
7The pudding is ready when the rice is tender and the mixture has thickened to a creamy consistency that coats the back of the spoon.
8Remove the saucepan from the heat.
9Discard the cinnamon stick and vanilla bean pod (if used).
10If desired, stir in the raisins.
11Let the pudding cool for 5 minutes; it will continue to thicken as it cools.
12Serve warm or chilled, optionally topped with a sprinkle of cinnamon or a drizzle of honey.

🔧Equipment

Medium heavy-bottomed saucepan
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife (if using vanilla bean)
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 180mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For a richer pudding, use half-and-half instead of some of the milk. Stir frequently to prevent scorching on the bottom. Leftover pudding can be stored in the refrigerator for up to 3 days; stir in a splash of milk before reheating to restore creaminess.

Watch Video Of How Stovetop Rice Pudding Works

This recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck dinner party.

The best part is that it’s incredibly easy to make ahead of time and store in the fridge or freezer for later use.

When reheating, simply add some milk or cream to thin out the mixture and serve hot.

❓ Frequently Asked Questions About Stovetop Rice Pudding

Q: What type of rice is best for stovetop rice pudding?

The best type of rice to use for stovetop rice pudding is short-grain rice, such as Arborio or Calrose. This type of rice is high in starch and will yield a creamy texture when cooked.

Q: Can I use brown rice instead?

While you can use brown rice for stovetop rice pudding, it will yield a slightly different texture than white rice. Brown rice has a nuttier flavor and chewier texture that some people prefer.

Q: How long does stovetop rice pudding take to cook?

The cooking time for stovetop rice pudding will depend on the type of stove you’re using and the heat level you prefer. Generally, it takes about 20-25 minutes to cook over medium heat.

Q: Can I make stovetop rice pudding ahead of time?

Yes, you can make stovetop rice pudding ahead of time and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months.

Q: What are some variations on traditional stovetop rice pudding?

You can add various flavorings such as vanilla extract, cinnamon sticks, or even chocolate chips to give your stovetop rice pudding a unique twist.

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