There’s a little perk of distance running that all runners know and enjoy – you get to eat extra carbs! And when I was training for various races over the years, my go-to dessert after a long training run was always rice pudding. It just felt like the best kind of reward. There is something so simple and wholesome about this Stovetop Rice Pudding. It’s creamy, just sweet enough and so very satisfying.
What is in rice pudding?
There are just five simple ingredients in this Stovetop Rice Pudding:
- milk
- rice
- sugar
- orange juice
- vanilla extract
This pudding gets its creaminess largely from the starch produced by the rice. There are different schools of thought on the type of rice to use. Shorter grain rice like arborio rice or sushi rice will produce the most starch. Arborio rice is what makes dishes like risotto so rich and creamy. And sushi rice is especially sticky, all due to the shorter grain.
But a sticky pudding isn’t what we’re going for here, so we’re using extra long grain rice for this recipe. It’s still going to be starchy, like any other rice variety. But using a longer grain will help to avoid a clumpy, overly sticky pudding. We’re going for creamy here, people.
How to make this pudding
Making this Stovetop Rice Pudding only requires a few minutes of hands-on effort. Just bring the milk, rice and sugar to a boil in a big pot. Then, reduce it down to a simmer and leave it alone! I like to check on it from time to time just to give it a stir. It’s pretty satisfying to watch the rice absorb the milk and become creamier.
After about an hour or two, the pudding will reach the perfect consistency. Then just take it off the heat and stir in the vanilla and orange juice.
How to serve Stovetop Rice Pudding
Once the pudding is done, it is traditional to pour it into a casserole dish and top it with cinnamon. Another idea is to spoon it into individual ramekins. Personally, I love to serve rice pudding in fun glasses like martini or stemless wine glasses. Always with a generous dusting of cinnamon.
You can serve it warm or cold. I love it both ways, but I usually opt for cold. And this recipe will make a lot, so you can also freeze it for later.
If you make this Stovetop Rice Pudding, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
Stovetop Rice Pudding
Ingredients
- 1 gallon whole milk
- 1 lb. extra long grain rice
- 2 cups sugar
- 1 cup orange juice
- 2 Tbsp. vanilla extract
Instructions
- Combine rice, milk and sugar in a large pot over medium-high heat. Bring to a boil.
- Reduce heat and cover, stirring occasionally. Allow to cook until it reaches a creamy consistency, 1-2 hours.
- Remove from heat and stir in the orange juice and vanilla extract.
- Cool before serving. Store in the refrigerator.
Please, Please
Bring the ingredients down
Like in cups…not gallons
For a smaller amount
Sure! Simply half the recipe: 1/2 gallon of milk (8 cups), 1/2 lb. of rice, 1 cup sugar, 1/2 cup OJ, 1 Tbsp. vanilla extract. Enjoy!