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!
- 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
- 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.
For a richer rice pudding reduce the milk to 4 cups and add 1 cup cream.
Amount 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.
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.