Stove-Top Rice Pudding
photo by Hlokity
- Ready In:
- 2hrs 10mins
- 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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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.
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!
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