Stovetop Cinnamon Rice Pudding
This Cinnamon Rice Pudding calls for simple ingredients and turns out creamy, thick, rich, and delicious, just the way rice pudding should be! It's made entirely on the stovetop - no baking here!
Ingredients
- 2 cups water
- 1/4 tsp table salt
- 1 cup long grain rice
- 2 1/2 cups whole milk
- 2 1/2 cups half and half
- 2/3 cup granulated sugar
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 1 tsp ground cinnamon
Instructions
- In a large saucepan, bring about 2 cups of water to a rolling boil. Add in salt, and rice, reduce heat to low and simmer for about 15 to 20 minutes or until the rice is tender and the water is absorbed. You'll want to stir occasionally.
- When the water is fully absorbed into the rice, stir in whole milk, half and half, and sugar. Adjust the heat to medium high and cook until simmering. Reduce the heat to medium low and cook for about 30 minutes. Then, reduce the heat to low and cook for 15 minutes longer, or until a spoon will stand up in the center of the pudding. It should be thick! Make sure to stir often during this step so that the rice pudding doesn't burn to the bottom of the pot.
- Remove the rice pudding from the heat and stir in vanilla extract, almond extract, and cinnamon.
- Transfer the rice pudding to a bowl and cover with plastic wrap. Allow the Cinnamon Rice Pudding to chill in the fridge for at least an hour before serving.
- Cover leftovers well and store for up to three days in the refrigerator.