Stove-Top Rice Pudding

"This rice pudding is not only incredibly easy to make, but delicious comfort food. It's all in one pot, and requires no use of the oven! If you like raisins with yours, add 1/4 cup with the vanilla."
 
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photo by Hlokity photo by Hlokity
photo by Hlokity
Ready In:
2hrs 10mins
Ingredients:
6
Yields:
2 bowls
Serves:
2-3
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ingredients

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directions

  • In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
  • Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
  • When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
  • If you like your pudding hot, eat it now.
  • If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

Questions & Replies

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Reviews

  1. Jenny K.
    The rice stuck to the bottom of the pot within 60 seconds. The batch has flecks of burned rice and my heavy bottom pot is scorched. I made a double batch and had to throw it all out.
     
  2. Sarah W.
    Good but no idea why the recipe called for salt. Put measurements in exactly, rice pudding is great but salty.
     
  3. Donnie P.
    I got to say that I am particular about rice pudding being from the south and was skeptical about stove top rice pudding at most. I made it and it was delicious, not as good as the kind my mom made growing up, but it was good enough to say - "yummy!" But because I wanted it more of what I am used to I took note from some Mexican ladies I work with and used half evaporated milk and half whole milk which gave it a creamier taste in my opinion. But I didn't change anything else because I wanted to keep it simple in it's truest form and I was surprised. The recipe yielded about 2-3 cups which fit perfectly in small desert bowls. This will be something I will serve at my next dinner party for sure. Thank you for sharing.
     
  4. laura81601
    I have made two double batches during Christams break. My daughter ate the first double batch in two days. She usually eats kozy shack rice pudding and I wanted to make something homemade for her. Only changes to the recipe was half and half for the whole milk, used white basmati rice and added some fresh nutmeg with the cinnamon. Next time I'm adding raisins. Yum!
     
  5. JanKayM
    This was amazing, tastes like cozy shack brand only better. Quadrupled the recipe and needed to cook it longer than stated, but will not increase the sugar that much next time because it was a little too sweet for my taste. Will make this again!
     
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Tweaks

  1. mlnrchrdsn
    Half & half only Increased cinnamon Added raisins Added shredded coconut
     

RECIPE SUBMITTED BY

I LOVE to Bake. I do it to relax, be creative, and procrastinate with school work. On average, I bake twice a week. It's an addiction. In the summer though, I can bake every day and I do. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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