Creamy Rice Pudding
Classic, old fashioned, easy rice pudding recipe, homemade with simple ingredients over stovetop. Rich, creamy, packed with cinnamon, vanilla milk and rice.
Prep Time10 minutes mins
Cook Time50 minutes mins
Chill time1 hour hr
Total Time2 hours hrs
Course: Dessert
Cuisine: American
Servings: 4 People
Calories: 371kcal
In a large nonstick saucepan, add milk, sugar, cinnamon powder and cook on medium-high heat until mixture comes to a boil.
Add rice and reduce the heat to "Low" so that it continues to cook at a gentle simmer. Don't cover with lid.
Stir often and cook for about 50 minutes- 1 hour or until mixture is thickened to a "yogurt-like" consistency.
Remove from heat and mix in vanilla extract.
Let it cool at room temperature, which will thicken it up even more.
Then, chill in fridge for 1-2 hours or overnight until it's nice and cold. This will also make the pudding thicker.
Optional: Prior to serving, mix in ½ cup cold milk to make it slightly thinner and creamier, if you like.
Sprinkle with more cinnamon powder and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 371kcal | Carbohydrates: 58g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 132mg | Potassium: 429mg | Sugar: 40g | Vitamin A: 495IU | Calcium: 358mg | Iron: 0.3mg