Stove Top Rice Pudding
Creamy and comforting, this stove top rice pudding features tender rice simmered in milk with raisins and a touch of vanilla. Sweet and aromatic, it makes a delightful dessert or breakfast option, perfect for those who enjoy rich, homemade flavors and a cozy, nostalgic treat.
Ingredients
Instructions
- Cook rice in boiling water for 7 minutes.
- Add milk and oleo. Cover and simmer for 1 hour.
- Remove from heat.
- Beat eggs and sugar; add vanilla.
- Add raisins.
- Stir slowly into cooked rice. Put in bowl.
- Sprinkle with cinnamon.
Tips & Substitutions
For a creamier texture, use whole milk or a mix of milk and cream. If you don't have oleo, unsalted butter is a great substitute. To add more flavor, consider stirring in a pinch of nutmeg or using almond extract instead of vanilla. For a twist, try adding chocolate chips or substituting half of the raisins with dried cranberries. This rice pudding can be easily adapted to fit various dietary preferences.
Serving Suggestions
Serve warm or chilled, topped with a sprinkle of cinnamon or nutmeg. For a delightful contrast, pair this rice pudding with a scoop of Lila'S Butter Pecan Ice Cream. It also makes a great dessert after a hearty meal or can be enjoyed as a comforting breakfast option. Consider garnishing with toasted nuts or fresh fruit for added texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the pudding in a saucepan over low heat, stirring gently until warmed through. Alternatively, you can microwave it in short intervals, stirring in between, to prevent it from sticking or becoming too dry.
Nutrition & Diet Analysis (per serving)
Each serving of Stove Top Rice Pudding contains roughly 782 calories, with 13g protein, 164g carbohydrates, and 10g fat. It is an excellent source of calcium (30% of the Daily Value), protein (27% of the Daily Value), and potassium (24% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1705mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time—about 20-25 minutes in boiling water. The texture will also be slightly nuttier, giving a different flavor profile to the pudding.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the milk with almond milk or coconut milk for a dairy-free version. Ensure that the oleo you use is dairy-free as well. This will maintain a similar consistency and flavor while accommodating dairy-free diets.
Can I make this rice pudding ahead of time?
Yes, you can prepare the rice pudding a day in advance. Just store it in the refrigerator once it has cooled. When ready to serve, reheat gently and consider adding a little extra milk to restore its creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).