Stovetop Rice Pudding
Creamy, gently sweet rice pudding simmered slowly in milk on the stove, finished with vanilla and a dusting of cinnamon.
- Servings
- 6
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
Ingredients
Equipment
- Heavy-bottomed medium saucepan
- Heatproof spatula
Instructions
Put the rice, milk, sugar and salt in the saucepan. Bring to a gentle simmer over medium heat, stirring often so the rice doesn’t stick, 8–10 minutes.
Turn the heat to low so the milk barely bubbles. Cook uncovered, stirring every few minutes and scraping the bottom and corners, until the rice is soft and the pudding looks like loose porridge, 30–35 minutes.
If you are using raisins, stir them in for the last 10 minutes of cooking so they plump up.
Take the pan off the heat and stir in the vanilla. The pudding should still be looser than you want to eat it: it thickens a lot as it cools.
Let it rest for 10 minutes, then spoon into bowls and dust with the cinnamon. Serve warm, or chill it (see notes).
Notes
- To serve cold, press plastic wrap onto the surface to stop a skin forming and refrigerate for at least 2 hours. Stir in a splash of milk to loosen it before serving.
- If the pudding gets too thick while cooking, stir in more milk a little at a time.
- Keeps in a covered container in the fridge for up to 4 days.
My notes
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Nutrition estimate
- Calories
- 205
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 5 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
