Creamy Stovetop Rice Pudding
I got this recipe many, many years ago from a local farm paper. It is the best rice pudding I've ever tasted.
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- 6 c
- whole milk
- 1 c
- converted rice
- 1/2 c
- white sugar
- 1/4 tsp
- 2 Tbsp
- 2 tsp
- vanilla extract
1Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan.
2Over 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.
3Reduce heat to LOW. Cover and simmer for about 1 hour or till rice is very tender, stirring occasionally.
4Remove from heat and stir in vanilla extract.
If desired, sprinkle with cinnamon and nutmeg before serving.
5We like to eat it hot, but you can also serve it cold.