The Best Classic Stove-Top Rice Pudding
A warm bowl of rice pudding never goes out of style. This version uses simple staples and slow simmering to create a smooth, comforting dessert with just the right sweetness.
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Servings: 4
Notes
Ingredients
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6 cups whole milk, divided
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1/2 cup sugar
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1/2 teaspoon salt
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1/2 cup long-grain white rice (a heaping half cup works well)
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2 teaspoons vanilla extract
- Ground cinnamon, optional
Instructions
- Pour 5 1/2 cups of the milk into a large saucepan. Add the sugar and salt, then warm the mixture over medium-high heat until it reaches a boil.
- Add the rice, then immediately lower the heat so the mixture stays at a gentle simmer.
- Cook for 50 to 60 minutes, stirring now and then. The pudding is ready when it becomes thick and creamy, similar to the texture of yogurt.
- Remove the saucepan from the heat and stir in the vanilla.
- Allow the pudding to cool, then refrigerate. Right before serving, mix in the remaining 1/2 cup milk. Add a sprinkle of cinnamon if you like.