Creamy Stovetop Rice Pudding
Old-fashioned creamy rice pudding on the stovetop with whole milk, vanilla and cinnamon. No eggs, no oven, and just 6 simple ingredients.
9% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 50 min
- Serves
- 6
- Calories
- 310
- Protein
- 7 g
- Per serving
- $0.72
Why this recipe works
Rice pudding is one of the oldest and most comforting desserts there is, made from things most kitchens already have. It's lovely warm with a dusting of cinnamon and just as good cold from the fridge the next day.
Raisins are optional; plump them in the hot pudding at the end so they stay soft.
- Cooking the rice in water first softens the grains quickly, so they don't stay chalky while the milk thickens.
- Medium-grain Arborio rice releases more starch than long-grain rice, which makes the pudding creamy without eggs or cream.
- Taking it off the heat while it's still a little loose leaves room for it to thicken as it cools, so it's never stodgy.
Ingredients
To serve
You will need
- Heavy-bottomed 3-quart saucepan
- Heatproof spatula
Method
Tap a step number to mark it done.
Cook the rice in water
Bring the rice, water and salt to a boil in the saucepan. Cover, turn the heat to low and cook until the water is absorbed.
Add milk and sugar
Stir in the milk and sugar and bring to a gentle simmer over medium heat, stirring so nothing sticks.
Simmer until creamy
Turn the heat to medium-low and simmer, stirring every couple of minutes and scraping the bottom, until the rice is very tender and the pudding is thick but still loose, like oatmeal.
Finish
Off the heat, stir in the butter, vanilla and raisins (if using). It will thicken as it cools; stir in a splash of milk if it gets too thick.
Serve
Serve warm with a sprinkle of cinnamon, or press plastic wrap onto the surface and chill for at least 2 hours to serve cold.
Cook's notes
- Use a heavy pan and scrape the bottom as you stir. Milk scorches easily, and a burnt layer flavors the whole pot.
- Cold rice pudding sets firm. Stir in a few tablespoons of milk before serving to bring back the creamy texture.
- Swap the raisins for dried cherries, or add a strip of orange zest while it simmers (remove it at the end).
Nutrition per serving
310 calories
$0.72 estimated cost per serving
Where the calories come from
| Protein | 9% of calories | 7 g |
|---|---|---|
| Carbs | 70% of calories | 54 g |
| Fat | 21% of calories | 7 g |
| Fiber | 1 g | |
| Sodium | 140 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make rice pudding with leftover cooked rice?
Yes. Skip the water step and simmer 2½ cups cooked rice with 3 cups milk and the sugar for about 20 minutes, stirring often, until creamy.
What rice is best for rice pudding?
Short- or medium-grain rice like Arborio makes the creamiest pudding because it releases more starch. Long-grain works but is a little thinner.
Why does this rice pudding have no eggs?
The starch from the rice thickens it on its own. Eggs make a richer, custard-style pudding but need careful tempering; this version is simpler and just as creamy.
