Best 5 Stove Top Rice Pudding Recipes

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.

MY NANNA'S STOVE TOP RICE PUDDING/RICE CUSTARD

Steps:

• Add all ingredients, exept the cinammon in a heavy based pot.
• Cook over a low/medium heat for 35-45 minutes, stirring often until you get the texture of rice that your family likes (we like it VERY soft).
• Do not let this boil.
• Serve hot, warm or cold.
• Sprinkle cinnamon over the top. I like to add homemade stewed apples.
• If you choose to refrigerate this, wait until it has stopped steaming.
• Careefully press the plastic wrap down and over the rice pudding so that it is touching to stop a skin forming.

CREAMY STOVE-TOP RICE PUDDING

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.

FLUFFY RICE PUDDING- FOR STOVE TOP

Steps:

• 1. In a double boiler or heavy bottomed saucepan- mix together the rice, whole milk and sweetened condensed milk, sugar, salt, cardamom and saffron; cook over medium heat until rice has absorbed most of the liquid, stirring frequently.
• 2. Remove from heat cover and cool slightly. Beat egg yolks and slowly add the rice mixture to the eggs- quickly stirring to prevent eggs from curdling.
• 3. Return to heat and cook until mixture coats the back of a silver spoon. Remove from heat and stir in vanilla and fruit, if using. Set aside to cool. Beat egg whites and cream of tartar until stiff peaks form and fold into rice pudding. Spoon into individual serving dessert dishes or into a serving bowl. Chill. Decorate top with fruit or nuts or chocolate curls or coconut.....
• 4. NOTE: Cin Straw says she likes to add 1/2 to 3/4 cup raisins to 2 or 3 Tablespoons rum,or brandy or bourbon in a small bowl to plump. Then add/fold in at the end with a little of the juice just before spooning into dessert dishes or bowl. Yum! Good advice Cin! CHEERS!

MUM'S STOVE-TOP RICE PUDDING

Steps:

• 1. In a pot, add and cook all the ingredients (except vanilla) till it comes to a boil, stirring occasionally.
• 2. Remove pot from heat and stir in vanilla. Cover pot until moisture is absorbed and pudding is creamy (about 5 mins).
• 3. Serve warm. Sprinkle with a dash of cinnamon or nutmeg. Add a scoop of vanilla ice-cream or by itself.(I like to add a little milk to mine instead of ice-cream) - makes 4 small servings