Stove Top Rice Pudding Best Recipes

STOVE-TOP RICE PUDDING

Ingredients:

• 2 1/2 cups whole milk
• 1/3 cup long grain white rice or 1/3 cup short-grain white rice
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

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

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

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.

EASIEST RICE PUDDING

Ingredients:

• 1 cup Arborio rice
• 1/2 cup sugar
• 1/4 teaspoon coarse salt
• 4 3/4 cups whole milk, divided
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup heavy cream
• Ground cinnamon, for serving

Steps:

• In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes. Stir in vanilla and remaining 1/4 cup milk.
• Transfer to a serving dish and press plastic wrap directly on surface to prevent a skin from forming. Refrigerate until chilled, at least 1 hour (or up to 3 days). To serve, stir in heavy cream and sprinkle with cinnamon.