Creamiest Rice Pudding
This Creamiest Rice Pudding is a rich stovetop dessert made with milk, white rice, cinnamon, vanilla, and heavy cream. It is smooth, comforting, and easy to serve warm or chilled.
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Servings: 6
Ingredients
- 3 1/2 c milk plus more if needed
- 2 tbsp unsalted butter
- 1/3 c granulated sugar
- 1/2 c uncooked white rice
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 tsp pure vanilla extract
- 1/2 c raisins optional
- 3 tbsp heavy cream
Instructions
Combine the Ingredients
- In a medium saucepan, combine the milk, butter, sugar, uncooked white rice, salt, and ground cinnamon.
Simmer the Pudding
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Reduce the heat as needed and cook uncovered for 30 to 40 minutes, stirring frequently, until the rice is tender and the pudding has thickened.
Stir Carefully
- As the pudding cooks, stir often and scrape the bottom and sides of the saucepan to prevent sticking or scorching. If the mixture becomes too thick before the rice is fully cooked, add a small amount of additional milk as needed.
Add the Final Ingredients
- During the last few minutes of cooking, stir in the vanilla extract, raisins if using, and heavy cream. Continue simmering for 2 to 3 minutes, until everything is well combined and the pudding is creamy.
Serve
- Remove the saucepan from the heat. Serve the rice pudding warm, or allow it to cool and refrigerate until chilled. If serving after chilling, stir in a splash of milk to loosen the texture if necessary.
Notes
This recipe is naturally gluten free as long as all packaged ingredients are certified gluten free. Be sure to check the labels on the vanilla extract, ground cinnamon, raisins, and any other packaged ingredients for hidden gluten or cross-contact warnings. Also confirm that the rice and heavy cream are processed in a gluten-free facility if needed for strict gluten-free diets. No flour or gluten-containing thickeners are required for this recipe, so no ingredient substitutions are necessary.