Best Stovetop Rice Pudding Recipes

STOVETOP RICE PUDDING

Steps:

• In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. , Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. , Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired.

CREAMY STOVETOP RICE PUDDING

Steps:

• 1. Combine milk, rice, sugar, butter and salt in a 3 quart heavy saucepan.
• 2. Over 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.
• 3. Reduce heat to LOW. Cover and simmer for about 1 hour or till rice is very tender, stirring occasionally.
• 4. Remove from heat and stir in vanilla extract. If desired, sprinkle with cinnamon and nutmeg before serving.
• 5. We like to eat it hot, but you can also serve it cold.

STOVETOP RICE PUDDING

Steps:

• Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then mix in rice and simmer uncovered for 20 minutes, stirring frequently and skimming surface of milk as needed.
• In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
• Remove from heat and stir in raisins. Pour mixture into a 9x13 pan and sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cool.

STOVETOP CREAMY RICE PUDDING

Steps:

• In 4 quart pot put all but 2 cups of milk, rice and sugar and cook until rice is tender stirring with a wire whisk frequently to avoid sticking.
• In a blender mix the remaining milk, eggs and vanilla. Pour the mixture into the hot mixture stirring until it boils. Add raisins (optional).
• Place in individual custard cups or into a large bowl and sprinkle with cinnamon/sugar mixture. Serve hot or cold.

STOVETOP "SAMOA" RICE PUDDING

Steps:

• In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.
• Remove from heat and stir in vanilla and coconut extract.
• Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
• To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
• Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.

SIMPLE STOVETOP RICE PUDDING

Steps:

• 1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes. 2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer. 3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

STOVETOP RICE PUDDING

Steps:

• 1. Heat the milk in a pan. When it's about to boil, turn off the heat. 2. Melt the butter and 1 Tbsp sugar in a heavy pan. When a pale caramel color, add the rice and stir to coat. Gradually add the milk a ladleful at a time, letting each swoosh of milk get absorbed before adding more. 3. Start tasting at 20 minutes, but be prepared to go 35 minutes. When the rice is thick, sticky and creamy, take it off the heat and beat in 1 Tbsp sugar, vanilla and cream.