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Classic Creamy Stovetop Rice Pudding

A close-up of a white bowl filled with creamy rice pudding recipe, generously dusted with cinnamon.
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Make this comforting, old fashioned rice pudding from scratch using simple ingredients for a thick and creamy dessert.

Ingredients

Scale
  • 1 cup medium-grain white rice
  • 4 cups whole milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus extra for serving

Instructions

  1. Combine the rice, milk, water, and salt in a large, heavy-bottomed saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  3. Reduce the heat to low, cover the saucepan partially, and simmer for 40 to 50 minutes, stirring every 5 to 10 minutes. The rice should be tender and the mixture should begin to thicken.
  4. In a small bowl, whisk together the sugar and the lightly beaten eggs.
  5. Temper the eggs: Slowly pour about 1 cup of the hot rice mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  6. Pour the tempered egg mixture back into the saucepan with the remaining rice mixture.
  7. Cook over low heat, stirring constantly, for 3 to 5 minutes until the pudding thickens noticeably. Do not let it boil after adding the eggs.
  8. Remove the saucepan from the heat. Stir in the vanilla extract and 1/2 teaspoon of ground cinnamon.
  9. Serve warm or chill completely for a thicker texture. Sprinkle with extra cinnamon before serving.

Notes

  • For a richer flavor, substitute 1 cup of the whole milk with heavy cream.
  • If the pudding becomes too thick upon cooling, stir in a small amount of milk until you reach your desired consistency.
  • You can add a strip of lemon zest during the simmering process for a subtle citrus note; remove before serving.

Nutrition

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