Creamy homemade rice pudding topped with ground cinnamon

There is nothing quite like a comforting bowl of Old-Fashioned Rice Pudding to bring back fond family memories.

This creamy homemade rice pudding topped with ground cinnamon is a timeless, rich dessert that is incredibly easy to make right on your stovetop. It requires only a handful of simple pantry ingredients and delivers a perfectly sweet, creamy texture whether you prefer it served warm or chilled.

Ingredients

• 3/4 cup uncooked short-grain or medium-grain white rice

• 4 cups whole milk, divided

• 1/3 cup granulated sugar

• 1/4 teaspoon salt

• 1 large egg, beaten

• 1 tablespoon unsalted butter

• 1 1/2 teaspoons pure vanilla extract

• Ground cinnamon, for dusting

Instructions

1. Combine the base: In a medium heavy-bottomed saucepan, whisk together the uncooked rice, 3 cups of the whole milk, sugar, and salt.

2. Simmer the rice: Place the saucepan over medium heat and bring the liquid to a gentle simmer, stirring frequently to ensure the rice doesn't scorch on the bottom.

3. Cook until tender: Once simmering, reduce the heat to medium-low. Cover the pan and let it cook for about 20 to 25 minutes. Stir it occasionally until the rice is completely tender and the mixture has beautifully thickened.

4. Prepare the egg mixture: In a small mixing bowl, whisk together the beaten egg and the remaining 1 cup of whole milk.

5. Temper the eggs: To prevent the egg from scrambling, slowly whisk about half a cup of the hot rice mixture from the saucepan into the cold egg and milk mixture.

6. Thicken the pudding: Pour the tempered egg mixture back into the saucepan with the rest of the rice. Cook over low heat for another 2 to 3 minutes, stirring constantly, until the pudding becomes thick and ultra-creamy. Do not let the mixture boil.

7. Add the finishing touches: Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated.

8. Garnish and serve: Portion the dessert into serving bowls. You can serve it immediately while it's warm, or let it cool and refrigerate it. Right before eating, generously dust the top of each bowl with ground cinnamon.