Warm, creamy pot rice pudding is simple comfort food 🍚✨
This stovetop version turns out thick, rich, and perfectly sweet.
🍚 Classic Creamy Pot Rice Pudding (Stovetop)
🛒 Ingredients
- ¾ cup uncooked white rice (short or medium grain is best)
- 1½ cups water
- 3 cups whole milk
- ⅓–½ cup sugar (adjust to taste)
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- 1 tbsp butter (optional, for extra richness)
- ½ cup raisins (optional)
🥣 Instructions
- Cook the rice
In a medium pot, combine rice and water.
Bring to a boil, then reduce heat, cover, and simmer 15 minutes (until water is absorbed). - Add milk + sugar
Stir in milk, sugar, and salt.
Cook uncovered over low heat, stirring frequently. - Simmer gently
Let it cook 20–25 minutes until thick and creamy.
Stir often so it doesn’t stick or scorch. - Finish
Stir in vanilla, butter, cinnamon, and raisins if using. - Rest
It will thicken more as it cools.
Serve warm or chilled.
💡 Texture Tips
- Too thick? Add a splash of warm milk.
- Too thin? Cook a few minutes longer.
- Creamier version? Replace 1 cup milk with evaporated milk.
✨ Flavor Variations
- Add lemon zest for brightness
- Stir in sweetened condensed milk for extra richness
- Top with nutmeg or toasted coconut
If you’d like, I can give you:
- A baked oven version
- An old-fashioned creamy Southern style
- Or a healthier lower-sugar version
Just tell me which one you prefer 😊
