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Old Fashioned Stovetop Rice Pudding


  • Author: amycaseycooks
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

Just like mom used to make, this old fashioned stovetop rice pudding recipe is a hand-me-down recipe. The rich and creamy pudding with a touch of cinnamon and bits of dried cranberries is a family favorite.


Scale

Ingredients

  • 4 cups whole milk
  • 1/2 cup long grain white rice
  • 1/2 cup granulated sugar
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs, beaten
  • 1/2 cup dried cranberries
  • nutmeg
  • 1 cup heavy whipping cream

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add the egg mixture to the pot and stir to combine. Cook over low heat for 1 minute or so to thicken the mixture.
  5. Stir in the dried cranberries.
  6. Place the pudding in a medium sized bowl. Cover with plastic wrap pressing it down to be right on top of the pudding.
  7. Refrigerate until chilled, about 2 to 3 hours.
  8. Meanwhile, beat the heavy cream with a mixer until soft peaks form or about  3 to 4 minutes.
  9. Spoon the rice pudding into serving dishes, sprinkle with nutmeg and top with a dollop of whipped cream.

Notes

  • 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

Nutrition

  • 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

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