Stove top rice pudding is old-fashioned comfort food at its best.
This year I decided to go back to the basics. This includes many areas of life, but especially when it comes to food.
Modern-day food is often complicated and difficult to make. We have gotten away from the simple classics and basic dishes of past generations.
Going back to the basic saves time and money in the kitchen, but basic food does not have to be boring or tasteless.
Old fashioned simple food can be delicious. My stove top rice pudding recipe is an example of a delicious old fashioned recipe.
You might be thinking rice pudding? Really? But this rice pudding is so good!
Recipes like rice pudding have been made for generations because they contain simple inexpensive ingredients that you almost always have on hand.
If you are skeptical about rice pudding, read the comments on this. I first shared this recipe over ten years ago and readers loved it. It was back in the day when readers left comments instead of ratings. This is a reader and family favorite.
Technically rice pudding is a dessert, but the leftovers are delicious for breakfast!
Ingredients
- water
- rice
- salt
- milk
- sugar
- vanilla
- cinnamon
Stove Top Rice Pudding
Rice pudding is an easy old fashioned dessert that is gluten free.
Ingredients
- 2 cups water
- 1 cup long grain rice
- ¼ teaspoon of salt
- 4 1/2 cups milk
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
Instructions
- Bring the water to a boil in a large saucepan.
- Stir in the rice and salt. Cover and reduce to a simmer.
- Cook for 18 minutes, stirring a few times. ( If using cooked rice you can skip these steps and start with cooked rice and step 4. )
- Stir milk and sugar into the cooked rice.
- Increase heat to medium high and bring to a light boil. Reduce to a simmer.
- Cook uncovered stirring frequently until the mixture starts to thicken. This will take a while. Stir often to keep the mixture from sticking and scorching for about 45-50 minutes or until the mixture is very thick. A spoon should stand up in it.
- Remove from the heat and stir in vanilla and cinnamon.
- Serve warm, cold, or room temperature. We like this warm, but the leftovers also make a great breakfast the next day. Whipped cream is not necessary, but is delicious.
Notes
For a richer rice pudding reduce the milk to 4 cups and add 1 cup cream.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 161Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 133mgCarbohydrates: 29gFiber: 0gSugar: 24gProtein: 5g
Nutritional values are approximate and aren't always accurate.
FAQS
Rice pudding is a great gluten free dessert. Most rice puddings are gluten free, but be sure to always read labels to make sure that your ingredients are gluten free.
Yes, it is a good way to use leftover rice. My recipe starts with uncooked rice, but you can easily use cooked rice. Add the milk and sugar and cook for the 45 – 50 minutes.
Thank you!! I have been looking for this for ages. I do a baked rice pudding, but remember a stovetop version from childhood. I am the only one in my family who likes (loves) it and it seems silly to heat the whole oven for a tiny bit of rice pudding, or alternatively make a big one that I “won’t want to waste”. My mother used to put raisins in it, I am wondering about maybe some other dried fruits. Either way, I think I have to go make this now…
@Karen, … and this is one of the few things I am able to eat first thing in the morning. Oh, yesss! Thanks again!
@Karen, You could easily add raisins or other dried fruit into this. It would be really good.
yummmmmmmmy! “cookin mimi” sent me your direction. You recipes look fabulous! I’m a new follower–would love a follow back! thanks!
Well, imagine that. Just yesterday I was remembering & thinking about how my mother-in-law made rice pudding for our sons. It was the grandma treat. I was thinking of getting out a recipe and making some.
There is nothing gourmet about this recipe….but this is one of the easiest and most requested dessert in my house(and cheap).
I make it with leftover rice, and it only takes about 20 minutes that way. My husband loves it for breakfast.
Lovely! Thanks Lynn!
We make this and serve it chilled. It is such a popular dessert over here, and can be served to children, as a snack, or dressed up with roasted hazelnuts and served as an elegant dinner-party dessert for grown-ups.
My version contains a cinnamon stick, and a bay leaf which I remove before chilling the pudding.
For a special Middle-Eastern touch, I add a spoon of rosewater.
I’ve decided to prepare this tomorrow!
I just finished making this and I halved the recipe as it is only me….it is absolute yummy (still hot in the pot). If I only had some whipped cream now to dollup on top 🙂 I didn’t put in the cinnamon but might sprinkle a bit on the top when I have a chilled bowl.
Best rice pudding yet, yummy!!!
Thanks! I am glad that you enjoyed it.
can I use the extra creamy version of **oat milk for the recipe?
**SILK makes it and it is to die for no matter how I use it)
Thanks
I have not tried it, but I think it is worth trying. You might want to cut the recipe in half the first time, so that you don’t waste ingredients if it doesn’t turn out. If you try it I would love to hear how it works.