Simple Stovetop Rice Pudding Recipes

CLASSIC STOVE-TOP RICE PUDDING

Steps:

• Use a 1 quart pot with cover.
• Place the rice and water into the pot, bring to a boil then simmer for few minutes, covered, until the rice absorbs the water. 
• Add milk, butter and salt and cook the rice on low heat, stirring constantly to avoid scorching.
• When the rice is almost cooked(about 10-15 minutes), add sugar and simmer for another 3-4 minutes.
• Add vanilla, lemon zest and stir to combine.
• The best way to know if the rice pudding is cooked is by tasting the grain. You want the rice to be cooked but still "al dente".
• Remove the pudding from the heat and allow it to cool for 5-10 minutes. The rice will absorb the rest of the liquid and become thicker and creamier.
• Serve the rice pudding in cups and decorate with cinnamon, pieces of fruit, your favorite jam, dried fruits etc.

STOVE-TOP RICE PUDDING

Steps:

• In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil.
• Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon.
• When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls.
• If you like your pudding hot, eat it now.
• If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.

STOVETOP RICE PUDDING

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

EASY RICE PUDDING

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 2 quart casserole dish with nonstick cooking spray.
• In the casserole dish, mix together rice, sugar and salt. Stir in milk and vanilla.
• Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.

STOVETOP RICE PUDDING

Steps:

• Gather the ingredients.
• Place 1 1/2 cups of the milk in a medium (3-quart) saucepan over medium heat. Warm the milk until bubbles start to form around the edges, but don't let it boil.
• Turn the heat down to medium-low and add the cooked rice and sugar. Let the mixture simmer, covered, for 15 to 20 minutes.
• Stir in the remaining milk, egg, butter, vanilla, cinnamon, and raisins. Cook for 5 minutes, stirring constantly until the rice pudding thickens.
• Garnish with a sprinkle of cinnamon and serve immediately, or let cool and refrigerate until needed.

CLASSIC VANILLA RICE PUDDING

Steps:

• In a sauce pan, bring milk to a boil.
• Add rice and stir well.
• Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
• stirring every 15 minutes or so.
• Mixture should be thickened.
• Add sugar and vanilla and stir.
• Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
• Spoon into dishes and sprinkle with a touch of cinnamon.

STOVE-TOP RICE PUDDING

Steps:

• Bring water, raisins, salt, cinnamon stick and lemon rind to boil; stir in rice.
• Reduce heat to low; cover and simmer until liquid is almost all absorbed, about 20 minutes.
• Combine cream and sugar; stir into rice mixture.
• Cook gently over low heat until mixture is creamy.
• Whisk a little hot rice mixture into egg yolks, then stir yolk mixture back into pan.
• Cook over med-low heat until mixture thickens, about 1 minute.
• Remove from heat and stir in vanilla.
• Just before serving, remove cinnamon stick and lemon rind.
• Sprinkle with ground cinnamon if desired.