- Place a 2 quart pot over medium high heat. To the pot add the milk, rice, sugar, butter, vanilla extract, cinnamon, and kosher salt. Stir to combine.
- Bring the mixture to a boil. Reduce the heat and simmer the rice mixture uncovered for 35 to 40 minutes. Stir occasionally. The milk should reduce and the rice tender.
- In a small bowl add the beaten eggs. Ladle 1/4 cup of the hot rice mixture into the bowl with the eggs. Stir to combine and warm the eggs. Add another 1/4 cup of the rice mixture to the eggs and stir to combine. The eggs should be warm before adding them to the rice mixture in the pot.
- Add the egg mixture to the pot and stir to combine. Cook over low heat for 1 minute or so to thicken the mixture.
- Stir in the dried cranberries.
- Place the pudding in a medium sized bowl. Cover with plastic wrap pressing it down to be right on top of the pudding.
- Refrigerate until chilled, about 2 to 3 hours.
- Meanwhile, beat the heavy cream with a mixer until soft peaks form or about 3 to 4 minutes.
- Spoon the rice pudding into serving dishes, sprinkle with nutmeg and top with a dollop of whipped cream.
- Skip fat free or low fat milk when making this stovetop rice pudding. Use whole milk for a rich and creamy pudding.
- Keep a careful eye on the rice and milk mixture when it is coming to a boil. This can happen quickly and cause a big mess on the stovetop if the mixture boils over.
- Give the rice and milk mixture a stir occasionally as it is cooking to prevent the rice from sticking to the bottom of the pot.
- Do not add cold beaten eggs directly to the hot rice and milk mixture. The eggs will scramble. Instead, slowly add about 1/2 cup of the hot rice and milk mixture to the beaten eggs stirring to combine. This process is called tempering.
- The pudding will thicken up as it cools. Add a couple tablespoons of milk to thin it out if you would like.
- I top the creamy cinnamony pudding with unsweetened whipped cream. If you prefer your whipped cream a little sweet, add 1 to 2 tablespoons of powder sugar when whipping the cream.
- Category: dessert
- Method: stovetop
- Cuisine: American
- Serving Size: 1/8 of recipe
- Calories: 263
- Sugar: 19.4 g
- Sodium: 240 mg
- Fat: 13.7 g
- Saturated Fat: 8.0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28.6 g
- Fiber: 0.5 g
- Protein: 6.7 g
- Cholesterol: 87 mg
Keywords: rice pudding, stovetop rice pudding, pudding, dessert