Stovetop Rice Pudding
This is my mom’s recipe, which she called creamy steamed rice. Although many people would eat it for dessert, it was one of my favorite breakfasts when I was growing up. My family considers it a real treat.
Ingredients
- 1-1/2 cups water
- 3/4 cup uncooked long grain rice
- 1/2 teaspoon salt
- 4 cups milk
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- Cinnamon sticks and fresh fruit, optional
Reviews
This is now my "go-to" recipe for rice pudding, after banging my head against the wall for about 2 years here in high-altitude Denver, Colorado, trying to make baked rice pudding custard. NO MORE. This recipe is delicious, but I have a suggestion for those at high altitude. Our boiling point is lower than lower altitudes, which means this pudding will boil much faster and stay boiling--which you don't want, because the thickness will go away. My suggestion is: Once it boils, turn it way down to simmer and cook it that way. It takes longer to cook than the recipe--mine took 1 hour+. Add a bit of cornstarch in cold water if it still doesn't get thick enough. But mine ended up wonderfully, so I am really grateful for this recipe. Oh--and I did add what others did--1 tsp vanilla and 1/2-3/4 cup raisins in the last few minutes of cooking. Hurray!!
I love this recipe but I’d like to make a larger batch. I’m having a hard time figuring out how much to increase the other ingredients though - when I do the math I end up with amounts that can’t possibly be correct. I also barely know how to cook so I’m not sure if I’m doing it correctly anyway. What would this recipe be if I wanted to make it with six cups (cooked) rice?
This is wonderful! It reminds me of my childhood. I was wondering if this could be doubled?
This recipe is easy to make and tastes very good. As others noted, I added 1 teaspoon of vanilla along with the butter and sprinkled some cinnamon over the top when served. Delicious and creamy.
I have made this for years and love it every time. I have also tried a number of other recipes and nothing compares - this is by far the BEST!
This is a decent recipe that only uses the stove. Sugar is just about right. Mine got really thick, maybe because I added about 1/2 c rice flour... If you do add rice flour or another thickener, then make sure you mix up a little bit first into a paste that is not too far off from the liquid milk. After stirring constantly, it got really thick in 25 minutes. Added some vanilla.
This recipe is great when you are craving the comfort of rice pudding - easy to make and turns out great! In the last 10 minutes of cooking, I add approximately 3/4 Cup of raisins which gives them time to plump up and provides a little added natural sweetness. A keeper recipe!
How the heck do I get this page to stop cycling? I am trying to get some information on how to improve my simlple baked-in-the-oven rice pudding? 1 *
This is like the rice pudding my mother made when I was growing up. I duplicated it the other night but used already cooked Chinese rice we don't normally eat. So thrilled to be able to have it again. Now I just need raisins!! Try it with Pumpkin Pie spice sprinkled on it. DELICIOUS!!
just made this and absolutely loved it ...have tried many other recipes, but this one is easy and the most creamy with just the right amount of sweetness. Did not alter recipe and will definitely make it again.