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Craving creamy rice pudding : 1 fail-proof recipe

rice pudding
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Achieve the ultimate creamy, old-fashioned stovetop rice pudding. This classic recipe, perfected through careful planning and intuitive cooking, delivers comforting nostalgia in every spoonful. It is simple to make and yields a wonderfully smooth texture.

Ingredients

Scale
  • 1/2 cup short-grain white rice
  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ground cinnamon, for serving

Instructions

  1. Combine rice, milk, and salt in a heavy-bottomed saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
  3. Reduce heat to low once simmering. Continue to cook slowly for 45 to 60 minutes, stirring every 5 to 10 minutes. The rice should be tender and the mixture should thicken considerably.
  4. Remove the saucepan from the heat. Temper the egg by slowly whisking about 1/2 cup of the hot rice mixture into the beaten egg in a separate bowl.
  5. Pour the tempered egg mixture back into the saucepan, stirring quickly and constantly.
  6. Return the pan to very low heat and cook for 1 to 2 minutes more, stirring constantly, until the pudding thickens slightly more. Do not allow it to boil after adding the egg.
  7. Remove from heat and stir in the vanilla extract.
  8. Serve warm or chill completely. Sprinkle with cinnamon before serving.

Notes

  • This recipe works best with short-grain rice, like Arborio, for maximum creaminess.
  • Stirring often is key to achieving a smooth texture and avoiding scorching the bottom.
  • The pudding will thicken more as it cools. Adjust milk if reheating later.

Nutrition

Find it online: https://tasteportfolio.com/creamy-old-fashioned-stovetop-rice-pudding/