Rice pudding is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, making it a great option for those with dietary restrictions. This creamy stovetop rice pudding is made with simple ingredients like rice, milk, sugar, and vanilla extract. It is cooked over low heat until the rice is tender and the pudding has thickened. The result is a creamy, comforting dessert that is perfect for a cold night.
This article includes two variations of the classic rice pudding recipe: a vegan version and a chocolate version. The vegan version uses almond milk and maple syrup instead of cow's milk and sugar, making it a great option for those who are lactose-intolerant or vegan. The chocolate version adds a rich, decadent flavor to the classic rice pudding. Both variations are easy to make and can be enjoyed by the whole family.
CREAMY STOVETOP ARBORIO RICE PUDDING
An easy stovetop rice pudding, now even creamier with naturally starchy arborio rice and crème fraîche.
Provided by Unpeeled
Categories Dessert
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the milk, sugar, and vanilla to a boil. Add the rice. Stir, and boil for one minute.
- Reduce the heat to a low simmer and cook for 45 to 50 minutes, stirring occasionally, until thickened and creamy.
- Pour the rice pudding into a bowl and stir until cooled to room temperature. PRO TIP: Speed the cooling process by putting the bowl over an ice bath. Even setting it over a bag of frozen vegetables will help speed things along.
- While the rice pudding is cooking, zest an orange, if desired, and set aside to garnish. Heat the raisins, Grand Marnier or juice, cinnamon, and enough water to cover the raisins in a small saucepan. Bring to a boil, then immediately remove from heat. Steep for about 15 minutes. Drain.
- Whip the crème fraîche or sour cream to fluffy, soft peaks. Gently fold into the rice pudding, along with 3/4 of the raisins. Chill until cool.
- Spoon the rice pudding into serving bowls. Top with a few more raisins and, if desired, a small sprinkle of cinnamon and some orange zest.This rice pudding will keep, refrigerated, for up to two days. Rice pudding tastes best very cool, but not cold.
CREAMY STOVETOP RICE PUDDING
This is a lovely creamy rice pudding that is very simple to make. I got this recipe many, many years ago from a local farm paper. It is the best rice pudding I've ever tasted.
Provided by Connie Kiers
Categories Puddings
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan.
- 2. Over MEDIUM heat, heat above mixture until tiny bubbles form around the edge, stirring frequently. This can take anywhere from 15 minutes to 1/2 hour, depending on your stove.
- 3. Reduce heat to LOW. Cover and simmer for about 1 hour or till rice is very tender, stirring occasionally.
- 4. Remove from heat and stir in vanilla extract. If desired, sprinkle with cinnamon and nutmeg before serving.
- 5. We like to eat it hot, but you can also serve it cold.
CREAMY RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
CREAMY RICE PUDDING
I was fortunate to grow up around fabulous cooks. My mother and grandmother taught me to experiment with recipes, and we tried a lot of variations on this one. No matter how we chose to embellish it, it was always tasty. When I make this, it brings fond memories to mind. -Laura German, North Brookfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.
Nutrition Facts : Calories 220 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.
CREAMY STOVE-TOP RICE PUDDING
You could make this using all milk but it will not be as creamy. For coconut rice pudding, use one 400-ml can good quality coconut milk and 3/4 cup milk. This complete recipe may easily be doubled, adjust the amount of sugar to suit taste, if you are planning to serve this rice pudding cold then add in another 1/4 cup milk, to serve warm make as stated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium heavy-bottomed saucepan over medium-low heat.
- Add in milk, cream, cinnamon and the nutmeg (if using) bring to a simmer, sirring constantly.
- Add in rice and raisins then mix in sugar (start with 2 tablespoons adding in more to taste).
- Reduce the heat to the LOWEST setting and simmer uncovered on top of the stove for about 1 hour or until desired consistency, stirring very frequently.
- This will thicken up even more upon standing.
- Serve warm.
Nutrition Facts : Calories 378.7, Fat 23.7, SaturatedFat 14.8, Cholesterol 75.3, Sodium 130.5, Carbohydrate 35.9, Fiber 0.8, Sugar 9.5, Protein 6.3
STOVETOP RICE PUDDING
This yummy stovetop rice pudding recipe is rich, creamy and made from simple ingredients. In just 4 easy steps, you have a dessert the kids will love!
Provided by Stephanie Gallagher
Categories Dessert
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346 kcal, Carbohydrate 55 g, Cholesterol 74 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 219 mg, Sugar 34 g, Fat 11 g, ServingSize 1 bowl (4 servings), UnsaturatedFat 0 g
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.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 283 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
OLD FASHIONED CREAMY RICE PUDDING
Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.
Provided by Jennifer Korpak Bechtel
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g
Tips:
- Use high-quality ingredients: Fresh milk, heavy cream, and arborio rice will give you the best results.
- Cook the rice pudding slowly and gently: This will help it develop a creamy texture and prevent it from burning.
- Stir the rice pudding frequently: This will help prevent it from sticking to the bottom of the pan and ensure that it cooks evenly.
- Add the sugar and spices to taste: You can adjust the amount of sugar and spices to your liking.
- Serve the rice pudding warm or cold: It's delicious either way!
Conclusion:
Creamy stovetop rice pudding is a classic dessert that's easy to make and always a hit with the crowd. With its creamy texture, delicate flavor, and versatility, it's a perfect choice for any occasion. Whether you serve it warm or cold, topped with fresh fruit or a dollop of whipped cream, this classic dessert is sure to please everyone at the table. So next time you're looking for a simple yet impressive dessert, give creamy stovetop rice pudding a try. You won't be disappointed!
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