🍮 Old-Fashioned Stovetop Rice Pudding – Creamy & Comforting
💛 Why You’ll Love This Recipe
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✅ Made with pantry staples (rice, milk, sugar, vanilla)
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✅ No oven required – all stovetop!
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✅ Creamy, rich texture with customizable flavors
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✅ Perfect warm or cold
🛒 Ingredients
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¾ cup uncooked white rice (medium or short-grain works best)
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4 cups whole milk (or 2% for lighter version)
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½ cup sugar
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¼ tsp salt
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1 tsp vanilla extract
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½ tsp ground cinnamon (plus more for topping)
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½ cup raisins (optional, classic old-fashioned touch)
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1 tbsp butter (optional, for extra richness)
👩🍳 Instructions
1. Cook the Rice
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In a medium saucepan, combine rice and 2 cups water.
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Bring to a boil, then reduce heat and simmer until rice is tender (about 15 minutes). Drain any excess water.
2. Make the Pudding Base
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Add milk, sugar, and salt to the cooked rice.
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Cook over medium-low heat, stirring often, until mixture thickens and becomes creamy (about 20–25 minutes).
3. Flavor It
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Stir in vanilla, cinnamon, raisins (if using), and butter.
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Cook for another 5 minutes until fully combined.
4. Serve
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Spoon into bowls and sprinkle with cinnamon.
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Enjoy warm or chill in the fridge for a few hours for a cold version.
🍴 Serving Ideas
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Top with a dollop of whipped cream
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Garnish with toasted almonds or nutmeg
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Drizzle with caramel sauce for extra indulgence
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Swap raisins for dried cranberries or chopped dates
💡 Tips & Variations
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Extra Creamy: Stir in 1 beaten egg during the last 5 minutes of cooking (temper it with hot pudding first).
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Dairy-Free: Use almond milk or coconut milk.
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Festive Twist: Add orange zest and cardamom for a holiday version.
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Storage: Keeps up to 3 days in the fridge.
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