Here’s a classic recipe for rice pudding, creamy and comforting, made the old-fashioned way on the stovetop.
Ingredients (serves 4–6)
- 1 cup uncooked white rice (short-grain or medium-grain works best)
- 4 cups whole milk (or a mix of milk and cream for richness)
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 eggs (optional, for extra creaminess)
- ½ tsp ground cinnamon (optional)
- ¼ cup raisins (optional)
Instructions
- Cook the rice: In a medium saucepan, combine rice, 2 cups milk, and salt. Cook over medium heat, stirring frequently, until rice is tender and most of the milk is absorbed (~15–20 minutes).
- Add sugar and milk: Stir in the remaining 2 cups milk, sugar, and raisins if using. Cook gently for another 10–15 minutes until creamy.
- Optional egg step: Beat eggs in a small bowl. Temper them by adding a little hot rice mixture while whisking, then stir the eggs back into the pudding. Cook 2–3 minutes until slightly thickened (do not boil).
- Add flavor: Remove from heat and stir in vanilla extract.
- Serve: Spoon into bowls, sprinkle with cinnamon, and serve warm or chilled.
Tips
- Short-grain rice gives a creamier texture.
- Stir frequently to prevent sticking or burning.
- For extra richness, replace part of the milk with cream or evaporated milk.
- Top with fruit, nuts, or caramel for variety.
I can also give a shortcut 20-minute rice pudding method that keeps it creamy and traditional but uses fewer steps. Do you want me to do that?
