Grandma's Stovetop Rice Pudding

This velvety, warm rice pudding has been perfected over 60+ years of simmering on family stovetops. A quintessential comfort dessert that bridges generations while using just a handful of pantry staples.

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Course: Dessert

Cuisine: American

Keyword: Rice Pudding, Stovetop Rice Pudding, Comfort Food, Vanilla Pudding, Creamy Dessert

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 375kcal

Equipment

Heavy-bottomed saucepan
Wooden Spoon
Mixing Bowl
Whisk

Ingredients

Rice Pudding Base

1 cup medium-grain white rice arborio works wonderfully
2 cups whole milk
2 cups heavy cream for ultimate creaminess
2/3 cup granulated sugar
1/4 tsp salt
2 large eggs
1 tbsp pure vanilla extract
1 tsp ground cinnamon plus more for garnish
1/2 cup raisins optional, but traditional
2 tbsp unsalted butter

Instructions

Rinse the rice under cold water until the water runs clear to remove excess starch.
In a heavy-bottomed saucepan, combine the rice, milk, and heavy cream. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent the rice from sticking to the bottom.
Once the mixture begins to simmer slightly, add the sugar, salt, and cinnamon. Lower heat and stir gently every 3-4 minutes, allowing the flavors to meld.
Reduce heat to low and let the mixture cook uncovered for about 25-30 minutes. The rice should slowly absorb the liquid and expand. Keep occasionally stirring to prevent scorching.
In a separate bowl, whisk the eggs until lightly beaten. Take approximately ½ cup of the hot rice mixture and slowly add it to the eggs while continuously whisking to temper them.
Gradually pour the tempered egg mixture back into the pot, stirring constantly.
Add the vanilla extract, butter, and raisins (if using). Allow the pudding to cook for an additional 5-7 minutes, until it reaches a thick, creamy consistency that coats the back of a wooden spoon.
Remove from heat and let cool slightly before serving. The pudding will continue to thicken as it cools.

Notes

The pudding will continue to thicken as it cools, so don't overcook it to the point of stiffness.

For a dairy-sensitive option: substitute milk and cream with almond or coconut milk.

Brown sugar can replace white sugar for a deeper molasses flavor.

Short-grain rice can be used for an even creamier texture.

Dried cranberries or chopped dried apricots can replace raisins for a modern twist.

Nutrition

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