Stove Top Rice Pudding Using Uncooked Rice

Stove-top Rice Pudding

Stove-top Rice Pudding with some cinnamon sugar sprinkled on top

When I was a kid Mom would make rice pudding as a special treat.  This recipe is similar to how she made it.  Enjoy it as much as we did growing up.

Stove-Top Rice Pudding Using Uncooked Rice

I have several different recipes here for rice pudding.  If I order Chinese take=out, I always end up with left over rice and one idea is to make Rice Pudding using Cooked Rice out if it, Of course left over rice is great for making fried rice too.  But when I get the urge for Rice Pudding, I always seem to have no cooked rice around.  So here is a simple recipe to make it on the Stove-top. (There is not much difference in making Rice Pudding using cooked or uncooked rice.  Sure you get a jump when you use cooked rice, but rice only take 20 minutes to cook, so it is not that much of a jump. )

This Stove-Top Rice Pudding Using Uncooked Rice is cooked on the stove top.  I don’t know about you, but I hate the extra dish I have to wash when I bake it in the oven. Give me a stove-top recipe and I am good to go. Sure it might be a little more work, but overall it’s a piece of cake.

Ingredients

Ingredients

Ingredients for Stove-top Rice Pudding

  • Milk
  • Butter
  • Sugar
  • Rice
  • Salt
Cooking Rice

Starting to cook the rice for Stove-top Rice Pudding

 

We just throw these ingredients in a heavy bottom pan and bring the rice to a simmer and cook for 40-45 minutes until the mixture gets creamy.

A few words of caution here, the milk will easily scorch is heated too hard.  I like just bringing it to a simmer and I stir occasionally to prevent scorching.

 

 

The Thickening Ingredients

Thickening Ingredients

Stove-top Rice Pudding thickening ingredients

 

Milk and eggs are used as a thickening agent for the Rice Pudding.  Make sure you temper the milk/egg mixture first by adding some hot cooked rice liquid into before pouring the milk and eggs into the rice.  I also add in my raisins at this time.

We now heat it up until it thickens.  Do not boil at this point. Remove from the heat and add a topping if desired.

Stove-top Rice Pudding

Stove-top Rice Pudding with some cinnamon sugar sprinkled on top

 

I sprinkled a small amount of cinnamon sugar on top,  but straight ground cinnamon or nutmeg work well too.

 

If you want to lighten the calories some feel free to use a sugar substitute of your choice for the sugar.

Rice Pudding

Stove-Top Rice Pudding

 

You decide the best way of serving it.

 

Traditionally it is served cold. But if you want a real treat, try it warm.  It is yummy.

 

Enjoy making your rice pudding.

Rice Pudding
Stove Top Rice Pudding Using Uncooked Rice
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Rice pudding made on the stove top and we are starting out with uncooked rice.
Prep Time
10 minutes
Cook Time
50 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Rice Pudding
Stove Top Rice Pudding Using Uncooked Rice
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Rice pudding made on the stove top and we are starting out with uncooked rice.
Prep Time
10 minutes
Cook Time
50 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
Servings:
Units:
Instructions
  1. In a sauce pan, put in the rice, butter, 4 cups of milk, granulated sugar and salt. Stir well to mix. Place on the stove and slowly bring up to a simmer. Simmer for 45 minutes until the mixture gets thick and creamy. Make sure you stir often to prevent sticking and the milk from burning.
  2. In a bowl, combine the 1 cup of milk and 2 large eggs. Mix well. Add the raisins to the bowl. Now you need to temper this mixture before adding it into pot. To do this, get a 1/2 cup of the rice mixture and add to the milk/egg mixture. stir well, add another 1/2 cup of the rice mixture and mix. Now, pour the egg mixture into the rice mixture, and stir to prevent the eggs from scrambling. Keep the mixture on a low simmer and heat for 10 to 15 minutes to allow the mixture to thicken. If you need to thin it at this point add a little milk. Also taste for seasoning and adjust.
  3. Once the mixture has thickened, remove from the heat, add the vanilla extract and stir in. Quickly cool and refrigerate.
  4. To serve, sprinkle with cinnamon/cinnamon sugar, nutmeg or whipped cream. May be served warm or cold. Keep refrigerated.
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