Stovetop Rice Pudding

by MASTER

Make a creamy, comforting dessert with pantry staples. Use this routine when you want warm rice pudding or a make-ahead treat to chill and serve later.

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What's inside

Stovetop Rice Pudding

Make a creamy, comforting dessert with pantry staples. Use this routine when you want warm rice pudding or a make-ahead treat to chill and serve later.

⏱ 30 min★ Easy

Target

The rice and other ingredients are still separate, and no pudding is ready to serve.

Obstacle

Milk can scorch on the bottom of the pan, and the pudding thickens as it cooks. Stir regularly and take it off the heat while it is still a little looser than you want.

Expectation

The rice is tender in a creamy, lightly sweetened pudding that can be served warm or chilled.

Preparation

Materials

• Short- or medium-grain white rice — 0.5 cup
• Whole milk — 4 cups
• Granulated sugar — 0.25 cup
• Fine salt — 0.125 teaspoon
• Vanilla extract — 1 teaspoon
• Ground cinnamon — 0.25 teaspoon

Tools

• Medium heavy-bottomed saucepan — 1
• Wooden spoon or heatproof spatula — 1
• Measuring cups and spoons — 1 set
• Fine-mesh strainer — 1

Steps

01
Rinse the rice
Rinse the rice in a fine-mesh strainer under cool water until the runoff is mostly clear, then drain it.
⏱ 3 min
02
Start the pudding
Combine the rice, 3 cups of milk, sugar, and salt in the saucepan and bring to a gentle simmer over medium heat, stirring often.
⏱ 2 min
03
Simmer until tender
Lower the heat and cook uncovered for about 15 minutes, stirring every 1–2 minutes and scraping the bottom until the rice is tender.
⏱ 15 min
04
Adjust the consistency
Stir in the remaining cup of milk and cook for about 6 minutes, stirring frequently, until creamy but still slightly loose.
⏱ 6 min
05
Finish and serve
Remove the pan from the heat, stir in the vanilla, let the pudding rest for 4 minutes, and sprinkle with cinnamon if desired.
⏱ 4 min