Creamy Stovetop Vanilla Rice Pudding
Soft short-grain rice simmered in milk with vanilla and a hint of cinnamon until thick and creamy. An approachable no-oven dessert that tastes like classic comfort.
35 mins
5 batches of 6
Ingredients
- 5 cups Arborio Rice
- 20 cups Milk (Whole)
- ½ cup + 2 tablespoons Unsalted Butter
- 5 Kosher Salts
- 1 cup + ½ cup + 2 ⅝ tablespoons Sugar
- 5 Ground Cinnamons
- 1 ¾ tablespoons Vanilla Extract
- 2 ½ cups Water
Directions
- Mise en place: Rinse the short-grain white rice in a fine-mesh sieve under cool water until the water runs clear. Drain thoroughly.
- In a medium saucepan, combine the rinsed rice, whole milk, water, granulated sugar, and kosher salt. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent the milk from scorching.
- Reduce the heat to low. Continue to cook the pudding uncovered, stirring often, until the rice is tender and the mixture has thickened to a creamy consistency, approximately 25 to 30 minutes.
- Remove the saucepan from the heat. Stir in the vanilla extract, ground cinnamon, and unsalted butter until fully incorporated and smooth.
- Serve the rice pudding warm in individual bowls, lightly dusted with additional ground cinnamon. Alternatively, chill the pudding in the refrigerator for a thicker cold dessert.
